Description
Mamaw’s Chicken and Rice Casserole is a comforting, hearty oven-baked dish featuring tender chicken breast cubes and long-grain white rice cooked together in a creamy blend of chicken broth and savory soups. Enhanced with aromatic herbs, spices, and a topping of melted sharp cheddar cheese, this casserole delivers a flavorful, satisfying meal perfect for family dinners.
Ingredients
Scale
Chicken and Rice Base
- 2 large boneless, skinless chicken breasts, cut into bite-sized cubes (1 ⅓ lb)
- 2 cups raw long-grain white rice (11 ⅛ oz)
- 2 ½ cups chicken broth (20 fl oz)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 tsp chicken bouillon powder (0.17 oz)
- 1 tsp paprika (0.083 oz)
- 1 tsp dried oregano (0.11 oz)
- ½ tsp garlic powder (0.05 oz)
- ½ tsp onion powder (0.042 oz)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Topping
- ½ cup shredded sharp cheddar cheese (2 oz)
- 3 Tbsp unsalted butter, cut into small cubes
Instructions
- Prep the oven and baking dish: Preheat your oven to 375°F with a rack in the center position. Lightly grease a 9×13 inch baking dish with butter or nonstick cooking spray to prevent sticking.
- Rinse and mix the rice base: Rinse the uncooked white rice under cool water in a fine mesh strainer until the water runs mostly clear to remove excess starch. Shake off excess water and transfer the rice to a large mixing bowl. Add the chicken broth, cream of chicken soup, and cream of mushroom soup to the bowl. Sprinkle in the chicken bouillon powder, paprika, oregano, garlic powder, onion powder, salt, and black pepper. Stir thoroughly to combine the soups and spices evenly into the liquid mixture.
- Add the chicken: Pat the chicken breast cubes dry with paper towels to help them brown and avoid steaming. Lightly season the chicken with a small pinch of salt and black pepper for enhanced flavor. Pour the rice and soup mixture into the prepared baking dish and spread it into an even layer. Arrange the chicken pieces evenly over the rice mixture, pressing them down slightly so they nestle into the rice.
- Dot with butter and cover: Scatter the butter cubes evenly over the chicken and rice surface. Cover the baking dish tightly with aluminum foil to trap steam inside, which aids in cooking tender rice and juicy chicken.
- Bake the casserole: Bake the covered casserole in the preheated oven for 45 to 50 minutes, until the rice looks set around the edges. Carefully remove the foil, avoiding hot steam as you lift it away.
- Add cheese and finish baking: Sprinkle the shredded sharp cheddar cheese evenly over the top of the hot casserole. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes. The casserole is done when the rice is tender, most of the liquid is absorbed, and the chicken pieces reach an internal temperature of 165°F.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes to allow the rice to finish absorbing any remaining liquid. Fluff the rice gently with a fork and then serve the casserole warm.
Notes
- Patting the chicken dry before baking helps achieve better browning and avoids steaming.
- Using aluminum foil to cover the dish traps moisture, ensuring tender rice and chicken.
- Check the internal temperature of chicken pieces to ensure they reach 165°F for food safety.
- Resting the casserole after baking improves texture by allowing liquids to absorb fully.
- You can substitute sharp cheddar with other cheeses like mozzarella or Monterey Jack if preferred.
Keywords: chicken casserole, chicken and rice, baked chicken casserole, creamy chicken casserole, comfort food, easy dinner recipe