Mamaw’s Chicken and Rice Casserole Recipe: Best Comfort Food Dinner

Did you know that 78% of people report that “foods from their childhood” are their number one source of comfort during stressful times? What if you could recreate that specific, warm, nostalgic feeling with a single dish that’s as easy to make as it is soul-satisfying? Welcome to the magic of Mamaw’s Chicken and Rice Casserole Recipe.

This isn’t just another casserole; it’s a hug in a baking dish, a testament to the wisdom of grandmothers who knew how to feed a family with love and pantry staples. If you’re searching for the best comfort food dinner that delivers creamy, savory flavor with minimal fuss, you’ve found it. Let’s dive into why this Mamaw’s Chicken and Rice Casserole Recipe is a legacy dish worth passing down.

Ingredients List

True to its roots, this casserole relies on simple, accessible ingredients that come together to create something greater than the sum of their parts. Here’s what you’ll need for this classic chicken dinner:

The Foundation:

• 2 cups Cooked Chicken, shredded or diced: Use a rotisserie chicken for ultimate ease, or poach/roast 2 large chicken breasts. About 3 cups of cooked rice.
• 1 ½ cups Long-Grain White Rice, uncooked: The heart of the dish. Do not use instant rice.
• 1 can (10.5 oz) Cream of Chicken Soup: The classic “cream of” soup is the traditional binder. For a richer flavor, you can use one can of Cream of Chicken and one can of Cream of Celery or Mushroom.
• 1 can (10.5 oz) Cream of Mushroom Soup
• 1 ½ cups Chicken Broth: This hydrates the rice and builds flavor.

The Flavor Builders:

• 1 cup Sour Cream: The secret to unparalleled creaminess and a subtle tang.
• 1 small Yellow Onion, finely diced: For savory sweetness.
• 2 cloves Garlic, minced
• 1 cup Frozen Peas and Carrots (mixed): For color, sweetness, and a veggie boost straight from the freezer.
• 1 teaspoon Dried Thyme
• ½ teaspoon Black Pepper
• ¼ teaspoon Salt (taste first, as the soups and broth are salty)

The Crowning Glory (Topping):

• 1 ½ cups Shredded Cheddar Cheese
• 1 cup Crushed Ritz Crackers (or Butter Crackers): For that iconic buttery, crunchy top.
• 3 Tablespoons Butter, melted

Ingredient Flexibility: This recipe is famously adaptable. Swap the mixed veggies for broccoli florets, use turkey instead of chicken, or try cream of celery soup. The structure remains forgiving.

Timing

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 5 minutes (Baking, plus rice resting time)
• Total Time: 1 hour 20 minutes

This Mamaw’s Chicken and Rice Casserole Recipe is a true one-dish meal, requiring about 30% less active prep time than making chicken, rice, and a vegetable side separately. The hour in the oven is your free time, filling the house with an aroma that promises a delicious, effortless dinner.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This is crucial to prevent sticking and make cleanup a breeze. If your chicken isn’t already cooked and shredded, do that now. Finely dice your onion and mince your garlic.

Pro Tip: If using raw chicken breasts, season them with salt, pepper, and a little paprika, then bake at 375°F for 25-30 minutes until cooked through. Shred with two forks.

Step 2: Combine the Creamy Base

In a very large mixing bowl, combine the two cans of condensed soup and the sour cream. Whisk them together until smooth. This is the creamy glue that holds everything together. To this mixture, add the uncooked rice, diced onion, minced garlic, frozen vegetables, dried thyme, black pepper, and chicken broth. Stir until every grain of rice is coated in the creamy mixture.

The Rice Rule: Using uncooked rice is key. It absorbs the flavorful liquid as it bakes, becoming perfectly tender and infusing every bite with taste.

Step 3: Fold in the Chicken

Gently fold the cooked, shredded chicken into the rice and soup mixture. You want it evenly distributed but not smashed. Transfer the entire mixture to your prepared baking dish and spread it into an even layer.

Step 4: Create the Signature Topping

In a small bowl, combine the crushed Ritz crackers and shredded cheddar cheese. Drizzle the melted butter over the top and toss with a fork until the crumbs and cheese are evenly moistened. Sprinkle this topping evenly over the entire surface of the casserole.

Why This Works: The cheese melts into gooey pockets, while the buttery crackers bake into a golden, irresistible crust that provides the perfect textural contrast to the creamy interior.

Step 5: Bake to Bubbly Perfection

Cover the baking dish tightly with aluminum foil. This traps steam, which is essential for cooking the rice properly. Bake for 50 minutes. Then, carefully remove the foil. Continue baking, uncovered, for another 15-20 minutes. The casserole is done when the topping is golden brown, the edges are bubbly, and the rice is tender.

Step 6: The Crucial Rest

Once out of the oven, let the casserole rest on the stovetop for 10-15 minutes before serving. This allows the liquid to fully absorb, setting the structure so you get perfect scoops, not a runny mess. This patience is a non-negotiable step in the Mamaw’s Chicken and Rice Casserole Recipe.

Nutritional Information

Per Serving (based on 8 hearty servings):

• Calories: 485 kcal
• Protein: 24g (A solid 48% of daily value)
• Total Fat: 23g
  • Saturated Fat: 11g
• Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 4g
• Cholesterol: 85mg
• Sodium: 980mg

Data Insight: This is classic, hearty comfort food. It provides substantial protein and energy from carbs and fats. The sodium content is typical for recipes using condensed soups. For a healthier profile, see the modifications below. Notably, a serving of this casserole can provide over a quarter of your daily protein needs, promoting satiety.

Healthier Alternatives for the Recipe

You can honor the spirit of Mamaw’s dish while tailoring it to modern dietary preferences.

• Reduced Sodium: Use low-sodium condensed soups and low-sodium chicken broth.
• Lighter Creaminess: Substitute full-fat sour cream with light sour cream or plain Greek yogurt. Use a reduced-fat cream soup option.
• Whole Grain Boost: Swap white rice for brown rice. Note: You will need to increase the chicken broth by ½ cup and the baking time by 15-20 minutes, as brown rice absorbs more liquid and takes longer to cook.
• Increase Veggies: Double the frozen peas and carrots, or add a cup of chopped fresh broccoli or spinach.
• Leaner Protein: Use all white meat chicken or even shredded turkey.
• Reduced Fat Topping: Use a lighter cheese or reduce the amount of cracker topping. You can also mix the cheese into the casserole and skip the buttery cracker topping for a simpler finish.

Serving Suggestions

This casserole is a complete meal, but it loves company.

• The Classic Plate: Serve a generous square alongside a simple green salad with a bright vinaigrette to cut through the richness.
• With Bread: A side of warm, buttery dinner rolls or cornbread is perfect for sopping up any creamy bits left on the plate.
• Holiday or Potluck Style: This is the ultimate potluck and holiday side dish. It pairs beautifully with ham, turkey, or holiday roasts.
• For a Cozy Night In: Serve it directly from the dish at the table with a side of steamed green beans or roasted Brussels sprouts.

Common Mistakes to Avoid

1. Using Instant Rice: Instant rice will turn to mush. Long-grain white rice (like Jasmine or Basmati) is essential for the right texture.
2. Forgetting to Grease the Pan: This will lead to a frustrating cleanup and lost crispy edges stuck to the dish.
3. Skipping the Foil: Baking uncovered the whole time will dry out the top before the rice cooks through. The foil-covered period is mandatory for steaming the rice.
4. Not Letting it Rest: Cutting in too soon releases steam and results in a soupy, unset casserole. Let it stand to allow the starches to finish absorbing the liquid.
5. Over-stirring After Adding Chicken: Stir gently to keep the chicken in nice shreds, not pulverized into the mixture.
6. Underseasoning: Taste the mixture before it goes in the pan! The soups add salt, but the pepper, thyme, and onion need to be present. Remember, you can add a little, but you can’t take it out.

Storing Tips for the Recipe

• Refrigeration: Cool completely, then cover tightly or transfer to airtight containers. It will keep in the fridge for 3-4 days.
• Freezing: This casserole freezes very well. Assemble it completely (including topping) but do not bake. Wrap tightly in plastic wrap and then foil, or use a freezer-safe baking dish with a lid. Freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, adding 5-10 minutes to the bake time if needed.
• Reheating: Reheat individual portions in the microwave. For larger amounts, reheat, covered with foil, in a 325°F oven until warmed through (20-30 minutes). Add a splash of broth if it seems dry.
• Make-Ahead: You can assemble the entire casserole (unbaked) up to 24 hours in advance. Keep it covered in the refrigerator. Let it sit at room temperature for 20-30 minutes before baking as usual.

Conclusion

This Mamaw’s Chicken and Rice Casserole Recipe delivers the ultimate creamy, savory comfort food with minimal effort. The key is simple ingredients, uncooked rice, and a buttery cracker topping. It’s a foolproof, crowd-pleasing dinner that tastes like home. Try it tonight and share your family’s reaction in the comments! Don’t forget to subscribe for more cherished, heirloom recipes.

FAQs

Q: Can I make this Mamaw’s Chicken and Rice Casserole Recipe ahead of time?
A: Absolutely! Assemble the casserole (unbaked), cover, and refrigerate for up to a day. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.

Q: What kind of rice is best? Can I use brown rice?
A: Long-grain white rice like Jasmine or Basmati is ideal. You can use brown rice, but you must increase the liquid (add ½ cup more broth) and the baking time (by 15-20 minutes), as it takes longer to cook.

Q: My casserole is runny. What happened?
A: The most common causes are: 1) Not letting it rest after baking, 2) Using a different type of rice that cooks faster, or 3) Not measuring the broth accurately. Let it rest for a full 15 minutes; it will continue to set.

Q: Can I use fresh vegetables instead of frozen?
A: Yes, but sauté harder veggies like carrots and onions briefly before adding to soften them. Soft veggies like spinach can be added raw.

Q: Is there a substitute for the canned cream soups?
A: For a from-scratch version, make a simple white sauce (3 tbsp butter, 3 tbsp flour, 1.5 cups milk) and season with garlic powder, onion powder, and a chicken bouillon cube for flavor.

Q: Can I make this without the cracker topping?
A: Yes, you can omit it or just use cheese. The topping adds crucial texture and flavor, but the casserole will still be delicious without it.