A recipe for chicken and rice casserole was always a part of my childhood. It was a potluck that took place a very long time ago, and my grandmother received it from a lady from church. She handed it down to my mother, and ever since then, it has been a favorite among our family.
For school nights, this dish is not only quick and easy, but the leftovers are just as delicious! While it is true that you can use less butter on top, my mother and grandmother always put the full stick of butter on top (gotta love Southern ladies and their addiction to butter!).
To put it another way, there is nothing quite like cooking traditional food from a recipe book that your grandmother passed down to you. Is evidence something you require? The chicken and rice casserole that Mamaw prepares is the quintessential example of a dish that is perfect for a quick meal.
This dinner, which is not only simple to cook but also economical and wonderfully delicious, will warm you up from the inside out on the inside out. Discover the steps involved in making this straightforward chicken and rice casserole, as well as the ways in which it can be stored, frozen, and served:
It seems like you’re interested in a recipe for Mamaw’s Chicken and Rice Casserole. While I don’t have a specific recipe from Mamaw, I can certainly provide you with a classic and delicious chicken and rice casserole recipe that you can try. Keep in mind that you can always customize it to your taste.
- 2 cups cooked chicken, shredded or diced
- 2 cups of cooked white rice
- 1 cup frozen pea and carrot mix
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup diced bell pepper (any color)
- 1 can (10.5 oz) of condensed cream of mushroom soup
- 1 cup of chicken broth
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup of breadcrumbs
- 2 tablespoons of melted butter
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, cooked rice, frozen peas and carrots, diced onion, diced celery, and diced bell pepper.
- In a separate bowl, mix together the cream of mushroom soup, chicken broth, mayonnaise, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken and rice mixture, and stir until well combined.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle this breadcrumb mixture over the cheese.
- Bake in the preheated oven for about 30-35 minutes or until the casserole is bubbly and the top is golden brown.
- Allow the casserole to cool for a few minutes before serving.
Mamaw’s Chicken-Rice Casserole Ingredients
Despite the fact that this recipe is loaded with taste, it is made using ingredients that are incredibly inexpensive. Please take note of the following:
Make cubes out of three boneless, skinless chicken breasts by using a sharp knife or kitchen shears to cut them into pieces. However, in order to guarantee that the food is cooked evenly, you should strive for cubes that are one inch in size.
When it comes to recipes that involve rice, liquid, specifically water, is an indispensable component. This is because the rice requires something to absorb when it is being cooked.
In order to make a chicken and rice casserole, rice is an essential ingredient. Instant white rice, which is inexpensive and easily accessible at any grocery shop, is called for in this recipe, which is handy and easy to prepare.
Cream of Chicken Soup, Cream of Celery Soup, and Cream of Mushroom Soup
This casserole made with chicken and rice, like many other traditional recipes, is made with canned soups, which contribute to the dish’s rich flavor and creamy texture.
Salt and Pepper
People of all ages enjoy Mamaw’s Chicken and Rice Casserole because it only requires a few basic spices to make. You can, of course, add a little bit of heat to the situation in order to make it more to your liking.
In light of the fact that butter is known to improve everything? According to the person who came up with the dish, Katiefbenham, “Of course, you can use less butter on top.” “My mother and father always apply the entire stick of butter on top (you have to admire Southern women and their butter!)”
Variations and Substitutions
Despite the fact that Mamaw’s Chicken and Rice Casserole is already delicious, it is easily adaptable to a variety of different substitutes and adaptations. To help you get your creative juices flowing, here are some ideas:
To make things simpler for yourself, you may use shredded rotisserie chicken instead of cooking and cubing chicken breasts. This will make things even more convenient for you.
In order to add a splash of color and flavor to the mixture, many users on Allrecipes recommend including broccoli florets, whether they are fresh or frozen.
Cheddar cheese that has been shredded is a simple and inexpensive technique to increase the creaminess of a dish. If you are in the mood to ramp up the heat, taking Pepper Jack into consideration is a good idea.
Certainly! Chicken and rice casserole recipes are versatile, and you can make various substitutions or add different ingredients based on your preferences. Here are some ideas for variations and substitutions:
Vegetables: Feel free to add or substitute vegetables. Broccoli, mushrooms, corn, or green beans can be excellent choices. Saute them lightly before adding them to the casserole.
Cheese: Experiment with different cheeses or a combination of cheeses. Cheddar, mozzarella, Monterey Jack, or Parmesan can add unique flavors.
Grains: Instead of white rice, you can use brown rice, quinoa, or wild rice for a healthier twist.
Cream Soups: While the classic recipe often uses cream of mushroom soup, you can try cream of chicken, cream of celery, or cream of broccoli for a different flavor.
Protein: If you prefer a different protein, such as turkey or ham, you can substitute it for chicken. Alternatively, you can make it vegetarian by adding more vegetables and using vegetable broth.
Herbs and Spices: Customize the flavor with your favorite herbs and spices. Thyme, rosemary, parsley, or paprika can add depth to the dish.
Sauce Base: Instead of using a canned soup base, make a homemade creamy sauce using a roux (butter and flour) and then add milk or broth. This gives you more control over the ingredients and flavors.
Nutritional Boost: Mix in some spinach or kale for added nutrition, or stir in a dollop of Greek yogurt for creaminess.
Toppings: Experiment with different toppings. Crushed crackers, panko breadcrumbs, or even French-fried onions can add a crunchy texture to the top.
Gluten-Free or Dairy-Free Options: Adjust the recipe to meet specific dietary needs by using gluten-free breadcrumbs, flour, or dairy-free alternatives.
Chicken-Rice Casserole Storage
You can keep leftovers in the refrigerator for up to four days if you store them in an airtight container. Although leftover rice can grow bacteria that can cause foodborne disease, it is essential to completely reheat any dish that contains rice. This is true even when the rice is stored in the refrigerator.
First, add a few drops of water to the rice to maintain its moisture, and then reheat it in the oven or microwave until it reaches a temperature of at least 165 degrees Fahrenheit. Determine whether or not it has reached the appropriate temperature by using a food thermometer.
How to Freeze Chicken and Rice Casserole
This warm casserole can be frozen well. If you intend to freeze it, you should prepare the recipe in a pan made of aluminum. Before covering the casserole with a layer of store wrap and a layer of aluminum foil, the dish should be allowed to cool to room temperature. For up to three months, the food can be stored in the freezer. Allow to defrost in the refrigerator for a full night, and then reheat in the oven or microwave.
Allrecipes Community Tips and Praise
Paula exclaims, “This is an outstanding casserole,” the casserole. The only modification that I made was to include one cup of shredded sharp cheddar cheese in the recipe. The cheese imparts a pleasant texture to the dish.
“I made this exactly as written, with the addition of some frozen chopped broccoli,” said Reitha. “It was wonderful to eat!!! The leftovers are something I can’t wait to eat tomorrow!
“This is now a go-to recipe at our house,” said Hervey5, who stated that in his opinion. Tonight, we are going to make it, and the children have all requested that I make it twice as much so that there would be some leftovers. It is super simple to prepare, and my picky son, who is eight years old, absolutely adores it! Corey Williams made contributions to the editorial staff.