Oh, the joy of a warm, bubbling casserole on a chilly evening—it’s like a hug from the inside out. This creamy chicken and rice casserole is the stuff of legends (or at least it should be). It’s the kind of dish that doesn’t just fill your stomach, but also your soul—comfort food at its finest, as if your grandma herself had concocted it with love and a sprinkle of nostalgia.
Steps
- Begin by gathering all the necessary ingredients. Preheat your oven to 400°F (200°C) and lightly grease the bottom and sides of a casserole dish.
- In the prepared casserole dish, mix together the cubed chicken, water, instant rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup. Season the mixture with salt and pepper according to your taste.
- Evenly distribute slices of butter over the top of the chicken and rice mixture in the dish.
- Place the casserole in the preheated oven and bake for 1 hour to 75 minutes, or until the rice is tender and the chicken is thoroughly cooked.
- Once baked, allow the casserole to cool for 10 to 15 minutes before serving. Enjoy your meal!
Ingredients
- 3 boneless, skinless chicken breasts, diced into 1-inch cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of mushroom soup
- Salt and ground black pepper, to taste
- ½ cup butter, sliced into pats
Nutritional Values
Calories: 2466 | Total Fat: 144g | Saturated Fat: 72g | Cholesterol: 600mg | Sodium: 4860mg | Total Carbohydrate: 144g | Dietary Fiber: 6g | Total Sugars: 12g | Protein: 144g | Vitamin C: 6mg | Calcium: 564mg | Iron: 12mg | Potassium: 2016mg
FAQ
- Can I use a different type of chicken for Mamaw’s Chicken and Rice Casserole?
- Yes, you can substitute cubed chicken breasts with shredded rotisserie chicken to save time and effort. This alternative is just as tasty and simplifies the preparation process.
- How should I store leftovers of the casserole?
- Store any leftover casserole in an airtight container in the fridge for up to four days. When reheating, add a small amount of water to keep the rice moist and ensure it reaches a temperature of at least 165 degrees F to ensure safety.
- Is it possible to freeze the chicken and rice casserole?
- Absolutely, this casserole freezes well. Once cooked, let it cool completely before wrapping it in storage wrap and aluminum foil. It can be stored in the freezer for up to three months. Thaw it in the fridge overnight and reheat before serving.
- What are some suggested variations for this recipe?
- You can personalize the casserole by adding ingredients like fresh or frozen broccoli florets for extra flavor and color. Additionally, incorporating shredded Cheddar or Pepper Jack cheese can enhance the creaminess and add a spicy kick.
- Can I use a different type of rice for the casserole?
- The recipe calls for instant white rice due to its quick cooking time and availability. Substituting with other types of rice may alter the texture and cooking time, so adjustments might be needed.
Tips
- Consider using rotisserie chicken instead of cooking chicken breasts from scratch. This will save time and add a rich, roasted flavor to your casserole.
- To enhance the dish’s texture and taste, try adding shredded cheddar cheese or pepper jack before baking. This will introduce a creamy, flavorful layer to the casserole.
- For added nutrition and a pop of color, mix in some fresh or frozen broccoli florets before baking the casserole.
- When reheating leftovers, add a splash of water to keep the rice moist and ensure it reaches a safe internal temperature of at least 165 degrees F using a food thermometer.
Equipment
- Food Thermometer – To ensure the casserole has reached a safe temperature, especially when reheating.
- Aluminum Casserole Pan – If you plan to freeze the casserole, having an aluminum pan is recommended for ease of storage.
- Kitchen Shears – While many people might have a sharp knife, kitchen shears are specifically mentioned for cutting chicken breasts.
