Mamaw’s Chicken and Rice Casserole:10-Minute Prep Feast

There’s something magical about comfort food that feels like a warm hug, isn’t there? For me, Mamaw’s Chicken and Rice Casserole has always been that dish. It’s the kind of meal that brings everyone to the table, no matter the occasion. I remember Mamaw pulling it out of the oven, the cheesy top bubbling and golden, the aroma filling the kitchen. It was her go-to for Sunday dinners, potlucks, and even those “I don’t feel like cooking” nights. What I love most is how simple it is—just a few ingredients, minimal prep, and an hour in the oven. It’s a timeless favorite that never fails to satisfy. Whether you’re feeding a crowd or just craving some cozy comfort, this casserole is a winner every time.

Why You’ll Love Mamaw’s Chicken and Rice Casserole

Oh, where do I even start with this one? Mamaw’s Chicken and Rice Casserole isn’t just food—it’s pure comfort in a dish. Here’s why it’s been my go-to for years:

• Comfort in every bite: Creamy, cheesy, and packed with tender chicken—it’s like a warm hug on a busy weeknight.
• So easy, a kid could make it: Seriously, just mix everything in one bowl, pour it in a dish, and let the oven do the work.
• Family-approved magic: Picky eaters? Not with this dish. Even my nephew, who refuses anything green, gobbles it up.
• Your kitchen, your rules: Swap veggies, use rotisserie chicken, or try different soups—it’s foolproof.
• Leftovers taste even better: If there are any leftovers (big if!), they reheat like a dream.

Trust me, once you try it, this casserole will become your new secret weapon.

Ingredients for Mamaw’s Chicken and Rice Casserole

Here’s what you’ll need to make Mamaw’s Chicken and Rice Casserole—nothing fancy, just simple, wholesome ingredients that come together beautifully. Trust me, you probably have most of these in your pantry already!

• 2 cups cooked chicken, shredded: Rotisserie chicken works wonders here for a quick shortcut.
• 1 cup uncooked white rice: Long-grain or jasmine rice gives the perfect fluffy texture.
• 1 can (10.5 oz) cream of chicken soup: The creamy base that ties it all together.
• 1 cup chicken broth: Adds moisture and extra flavor to the rice.
• 1/2 cup milk: Keeps the casserole rich and creamy.
• 1 cup frozen mixed vegetables: Peas, carrots, and corn add color and nutrition.
• 1/2 cup shredded cheddar cheese: Because everything’s better with cheese!
• 1/2 teaspoon garlic powder: A hint of savory goodness.
• 1/2 teaspoon onion powder: Adds depth without the chopping.
• Salt and pepper to taste: Season it just the way you like it.

That’s it! Simple, right? Now let’s get to the fun part—making it!

How to Make Mamaw’s Chicken and Rice Casserole

Okay, let’s get cooking! Mamaw’s Chicken and Rice Casserole couldn’t be easier—just follow these simple steps, and you’ll have a golden, bubbly masterpiece ready in no time.

Step 1: Prep and Mix Ingredients

First things first: grab your biggest mixing bowl. Seriously, you’ll thank me later when everything fits without spilling over! Toss in your shredded chicken, uncooked rice, cream of chicken soup, chicken broth, milk, frozen veggies, garlic powder, onion powder, salt, and pepper. Now, grab a sturdy spoon and mix it all together until every grain of rice is coated in that creamy goodness. Mamaw always said, “If you skimp on mixing, you’ll get dry spots!” So take your time—it should look like a thick, chunky soup when you’re done.

Step 2: Bake Covered

Pour that glorious mixture into a greased 9×13-inch baking dish and smooth it out evenly. Here’s Mamaw’s secret weapon: cover the dish tightly with aluminum foil. This traps all that steam inside, which cooks the rice perfectly without drying it out. Pop it in your preheated 350°F oven and let it work its magic for 45 minutes. Your kitchen will start smelling like heaven—resist the urge to peek! The foil keeps the heat even, so trust the process.

Step 3: Add Cheese and Finish Baking

After 45 minutes, carefully remove the foil (watch out for steam—it’s hot!). The rice should be tender, and the liquid mostly absorbed. Now for the best part: sprinkle that shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered this time, and bake for another 15 minutes. You’ll know it’s ready when the cheese is melted into gooey golden pools and the edges are lightly bubbling. Let it sit for 5 minutes before serving—it’ll be piping hot, and that short wait helps everything set up perfectly.

And there you have it! Mamaw’s famous Chicken and Rice Casserole, just like she used to make. Serve it up with a big spoon and watch how fast it disappears.

Tips for Perfect Mamaw’s Chicken and Rice Casserole

Want to take Mamaw’s Chicken and Rice Casserole to the next level? Here are my favorite tips to make it even better:

• Rotisserie chicken is your friend: Save time by using store-bought rotisserie chicken. It’s already cooked, seasoned, and adds so much flavor.
• Switch up the soup: Not a fan of cream of chicken? Try cream of mushroom or celery for a different twist. They work just as well!
• Load up on veggies: Add broccoli, peas, or diced carrots for extra color and nutrition. Fresh or frozen—both work like a charm.
• Double the cheese: If you’re feeling adventurous, sprinkle extra cheese on top. Who can resist more gooey goodness?
• Let it rest: Give it 5 minutes after baking. It helps the casserole set and makes it easier to serve.

Little tweaks, big results—this casserole is all about making it your own!

Variations of Mamaw’s Chicken and Rice Casserole

One of the best things about Mamaw’s Chicken and Rice Casserole is how flexible it is. Don’t have cream of chicken soup? Swap in cream of mushroom or celery—they’re just as delicious. Want to sneak in more veggies? Toss in some broccoli or peas. Feeling adventurous? Use brown rice instead of white for a nuttier flavor and extra fiber. You can even mix in a little shredded Monterey Jack or mozzarella for a cheesy twist. The possibilities are endless, so make it your own!

Serving Suggestions for Mamaw’s Chicken and Rice Casserole

This casserole is practically a meal on its own, but here’s how I love to round it out: a crisp green salad with tangy vinaigrette cuts through the richness perfectly. Garlic bread or warm, crusty rolls? Absolute must for soaking up every last bit. For extra color, add simple steamed broccoli or roasted carrots—Mamaw would approve!

Storing and Reheating Mamaw’s Chicken and Rice Casserole

Let’s talk leftovers—though honestly, they rarely last long in my house! If you’re lucky enough to have some, store the casserole in an airtight container in the fridge for 3-4 days. When reheating, my favorite trick is adding a splash of chicken broth before popping it in the microwave (stir halfway!) or oven (covered at 350°F for 15-20 minutes). It brings back that fresh-from-the-oven creaminess like magic. Mamaw would say, “Waste not, want not!”

Nutritional Information for Mamaw’s Chicken and Rice Casserole

Here’s the scoop on what’s in this cozy dish—but remember, these are just estimates! Your actual nutrition will vary depending on brands and tweaks you make. (I mean, if you double the cheese like I sometimes do, well… no regrets!)

• Serving Size: 1 hearty scoop (about 1/6 of the casserole)
• Calories: Around 350
• Protein: 25g (thanks, chicken!)
• Carbs: 35g (hello, fluffy rice!)
• Fat: 12g (mostly from that glorious cheese)

Mamaw always said, “Food should feed your soul first!” So enjoy every comforting bite.

FAQs About Mamaw’s Chicken and Rice Casserole

Can I use brown rice instead of white rice?
Absolutely! Brown rice works great, but keep in mind it’ll need a bit more liquid and a longer baking time. Add an extra 1/4 cup of chicken broth and check it after 60 minutes. The nutty flavor pairs wonderfully with the creamy sauce.

How can I make this casserole gluten-free?
Easy peasy! Just swap the cream of chicken soup for a gluten-free version (most grocery stores carry them now). Double-check that your chicken broth is gluten-free too, and you’re all set.

Can I freeze leftovers?
You sure can! Let the casserole cool completely, then wrap it tightly in plastic wrap and foil or store it in an airtight container. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it in the oven at 350°F until warmed through.

What if I don’t have frozen mixed vegetables?
No worries! Use whatever veggies you have on hand—fresh, frozen, or even canned (just drain them first). Broccoli, peas, or diced carrots all work beautifully. It’s your kitchen—make it your own!

Can I make this ahead of time?
Totally! Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When you’re ready to bake, just add an extra 5-10 minutes to the cooking time since it’ll be cold from the fridge. Perfect for busy weeknights!

Share Your Mamaw’s Chicken and Rice Casserole Experience

Nothing makes me happier than hearing how this casserole brings a little comfort to your table too! Did you add extra cheese? Swap in your favorite veggies? Snap a pic of that golden, bubbly top—I’d love to see your masterpiece! Drop a comment below or tag me on social media. Let’s keep Mamaw’s tradition alive, one cozy bite at a time.

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