Mamaw's Chicken and Rice Casserole

Mamaw's Chicken and Rice Casserole

31 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  katiefbenham

“I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  2. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  3. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

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Reviews (31)

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I was skeptical when I saw 3 cans of soup go into this and I almost deleted it until I read the 1st reviewer which stated my concerns with the soup and that it would have a processed taste which she stated didn't. I decided to try it. I used 50% less fat Land of Lakes Margarine to cut down on the fat. It takes a 3 quart or 9 x 13 in casserole dish which isn't stated in the recipe. I decided to give this a try thinking I would regret it but not only didn't I regret it I LOVED IT. It's fast, easy and it does not have a processed taste which I expected. I warned everyone ahead of time that it might not be great but it was an easy meal. Everyone said "what do you mean it's not great we love it". I have to agree. If you're looking for a relatively fast easy meal that's tasty this one is one you might want too consider. No processed taste at all. It was done in an hour and only prep time really was cutting up the chicken breast. Only change I made was to add some Her*box chicken seasoning (which I think is the best) to the mix. Otherwise I followed the recipe exactly. Most recipes call for the chicken to be cooked prior to baking but this one didn't and I wasn't sure about it but after an hour I pulled a chicken bit out of the center and temperature checked it and it was done. My family really liked this and I will definitely be making this again and again. It's easy and tasty. If you are in need of a fast and tasty meal this one fits the bill.



Amazing! My kids even loved it. This will be a much used recipe in our household.

Rebecca Huselid

Rebecca Huselid

It was a hit with my family. I used instant brown rice instead of white. To save time I and add flavor I sauteed some onions, carrots and the chicken cubes before mixing them with the soup, rice & water. I covered it and it was done in 25 minutes. Sprinkled parmesean on the top instead of butter and put it in uncovered for 5 minutes.

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Amount Per Serving (6 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet



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Chicken Zucchini Rice Casserole


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Easy and Delicious Chicken and Rice Casserole