Description

Mamaw’s Chicken and Rice Casserole is a comforting, creamy baked dish featuring tender chicken breasts nestled atop a bed of long-grain white rice and a trio of savory cream soups. Enhanced with onion soup mix and a hint of garlic and black pepper, this hearty casserole is perfect for a family dinner or cozy meal, offering rich flavors and easy preparation all in one dish.

Ingredients

Scale

Chicken and Rice Base

3 boneless, skinless chicken breasts
1 cup uncooked long-grain white rice

Creamy Soup Mixture

1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery soup
1 1/2 cups water

Seasonings and Toppings

1 packet onion soup mix
1/2 tsp garlic powder
1/2 tsp black pepper
1 tbsp butter, cut into small pieces
chopped parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and prepare for layering.
Layer Rice: Evenly spread the uncooked long-grain white rice across the bottom of the prepared baking dish, forming a uniform base.
Mix Soups and Seasonings: In a medium bowl, combine the cream of chicken, cream of mushroom, and cream of celery soups with 1 1/2 cups water. Stir in garlic powder and black pepper until well combined to create a flavorful liquid mixture.
Pour Mixture Over Rice: Pour the creamy soup mixture evenly over the rice in the baking dish, ensuring the rice is fully covered for even cooking.
Add Chicken and Onion Soup Mix: Place the chicken breasts on top of the soup and rice layer. Sprinkle the packet of onion soup mix evenly over the chicken breasts to enhance flavor.
Add Butter and Cover: Dot the casserole top with small pieces of butter, distributing them evenly. Cover the dish tightly with aluminum foil to trap moisture during baking.
Bake Covered: Bake in the preheated oven for 1 hour and 15 minutes, allowing the rice to cook and the chicken to absorb the flavors.
Bake Uncovered: Remove the foil and bake an additional 10 to 15 minutes to lightly brown the chicken and finish cooking through.
Rest and Garnish: Let the casserole rest for 5 minutes after baking to settle. Garnish with chopped parsley if desired before serving.

Notes

You can substitute chicken thighs for chicken breasts if you prefer a more flavorful and juicier result.
For added color, texture, and nutrients, include a half cup of frozen peas or carrots mixed into the rice before adding the soup mixture.
Ensure to use gluten-free cream soups if you want to keep this recipe gluten-free.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 430
Sugar: 3g
Sodium: 890mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 30g
Cholesterol: 85mg