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Mamaw's Chicken and Rice Casserole


This chicken casserole is easy to prepare ahead of time and pop in the oven about an hour and half before dinner time. Serve with a side of steamed vegetables.

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Rate this recipe 3.7/5 (104 Votes)


  • 3 boneless and skinless chicken breasts, cooked and cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 (10.75-ounce) can cream of celery soup
  • 1 (10.75-ounce) can cream of mushroom soup
  • Salt and ground black pepper to taste
  • 1/2 cup butter, sliced into pats


Servings 6
Preparation time 10mins
Cooking time 80mins
Adapted from


Step 1

Preheat oven to 400°F. Grease sides and bottom of a casserole dish.

Stir cooked chicken cubes, 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.

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