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!)

Mamaw's Chicken and Rice Casserole

chicken breasts,

water

rice

(10.75 chicken soup

(10.75 celery soup

(10.75 ounce) can cream of mushroom soup

salt and black pepper

½ cup butter, sliced into pats

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.


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.


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.


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.

I enjoyed this recipe as did the rest of the family. I used long grain white rice. Not instant.
Boneless chicken thighs instead of chicken breast. Substituted the water with chicken broth.
Added a cup of sharp cheddar  based on other suggestions.1/8 tsp cayenne and 1/4 tsp poultry
 seasoning. Omitted the salt due to the broth. This was a great simple recipe base , very tasty.
Thank you for sharing. I will make it again and again.

My mom made this recipe all the time when I was growing up and I have always loved it.  She made it with a few changes though which is how I prepare it as well.  Instead of two cups of water I use one cup of water and one cup of milk.  I layer the rice on the bottom, then the chicken and then I melt the half stick of butter and mix it in with the rest of the ingredients and pour all of that on top.  Then I sprinkle a thick layer of parmesan cheese on top.  This is my go-to recipe when I bring someone a meal and people always say they love it.

I made a lot of adjustments to get this to be a tasty dinner--used rotisserie chicken, chicken broth instead of water, added poultry seasoning, shredded cheddar cheese, sautéed onions, mushrooms, peas and carrots, and subbed brown rice instead of white.

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.

As is, this recipe is a little bland but good. I made it last night for the second time and made the following changes to liven it up: 
*chicken broth(reduced sodium) instead of water
*2 cans cream of chicken, 1 cream of mushroom, no cream of celery 
*seasoned the chicken with garlic and pepper prior to mixing, I did not add any salt because with the cans of soup and chicken broth this recipe has enough sodium already
*used margarine instead of butter and used about half what this calls for (you could get away with not using any)
70 minutes was the perfect cook time for me 
I garnished this with green onions and peppered bacon (only because I had them in the fridge and they needed to be used). The bacon added great flavor. This is a good recipe as is and a great base to make your own adjustments to.

Added 1/2 tsp poultry seasoning, 1/4 tsp of garlic powder, bag of frozen chopped broccoli, and a cup or so of shredded sharp cheddar half in mix half on top. Baked covered covered 40 mins and uncovered 30 and it was done. Also added chicken bullion cube to water and dissolved before adding to mix. Delicious.

I loved this recipe. I was surprised by how yummy it was. I followed the recipe but customized it a little by adding 1/4 tsp each of basil, rosemary, and thyme and 1 tsp of garlic powder and 3 tsp chicken bouillon,   since I had no broth. I also cut the butter in half because I was concerned it would be much too much. Like some of the other reviewers, I sprinkled about 1 cup of cheddar on top. The cheese and butter created the most delicious crust! I was impressed. :)

Thanks for the recipe! I will definitely be making this again.

Edit: Forgot to mention I used regular long-grain white rice, not instant, if that matters. =)

First, I brined 2 big boneless, skinless breasts for 24 hours (just 2 C water and 2 heaping T Kosher salt). I cut the chicken into 1" cubes and placed them in a 9" x 13" Pyrex dish. I combined the 2 cups of Uncle Ben's rice (not instant) with 2 cans cream of chicken, 1 can cream of mushroom, and a 14 oz can of chicken broth. Poured this over the chicken cubes; dotted the top with slices of margarine (one stick), and about 3/4 C. Panko crumbs. Baked it at 400 covered for 30 minutes, then uncovered for another 25 minutes. This is excellent, comfort food at its best! 
(and the heck with all the haters just b/c I changed a couple things)
Thanks to katie, the original submitter, for a KEEPER! I also posted this on Facebook!

Here's a simple, quick, and comforting chicken casserole.

mamaw's chicken and rice casserole

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 6

Author : katiefbenham

Ingredients

Instructions

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