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Mamaw’s Chicken and Rice Casserole

A close-up of Mamaw's Chicken and Rice Casserole in a white baking dish, topped with crushed cornflakes and parsley.

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A creamy, comforting, and budget-friendly chicken and rice casserole, perfect for family dinners. This one-pan bake is an easy weeknight meal and a true comfort food classic.

Ingredients

Scale
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3 cups cooked, shredded chicken
  • 1 cup shredded cheddar cheese
  • 1/2 cup butter, melted
  • 1 cup crushed buttery crackers

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the uncooked rice, chicken broth, cream of chicken soup, sour cream, salt, pepper, garlic powder, and onion powder. Stir well.
  3. Add the cooked chicken and cheddar cheese to the bowl. Mix everything together until the chicken and cheese are evenly distributed.
  4. Pour the mixture into a greased 9×13 inch baking dish.
  5. In a small bowl, combine the melted butter and crushed crackers. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the casserole stand for 5-10 minutes before serving.

Notes

  • This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.
  • For a make-ahead option, assemble the casserole, cover tightly, and freeze. Thaw overnight in the refrigerator before baking.
  • You can substitute cream of mushroom soup for cream of chicken soup for a different flavor profile.
  • Feel free to add frozen peas or carrots to the casserole mixture for extra vegetables.
  • This dish is a great candidate for meal planning, offering a hearty and satisfying meal with minimal effort.

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