Serves: 8 | Prep Time: 5 minutes | Cook Time: 1 hour | Allergens: Milk, Poultry
There are recipes that feed you… and then there are recipes that hug you.
Grandma’s Chicken & Rice Casserole is the second kind — warm, familiar, creamy, and impossibly easy. It’s the dish families have relied on for decades because it always turns out, always satisfies, and always brings a little comfort to the table.
This casserole is the kind of meal that reminds you of Sunday dinners, church potlucks, and cozy evenings when something hearty and homemade just felt right. And the best part? It takes just a few minutes of prep before the oven does the rest.
If you love no-fuss comfort food that still feels special, this recipe is going to become a favorite.
⭐ Why This Recipe Works
This casserole is beloved for a reason:
- 5 minutes of prep — everything mixes in one pan
- Creamy, savory, and perfectly seasoned
- Instant rice cooks inside the casserole
- Great use for leftover or rotisserie chicken
- Feeds a crowd and reheats beautifully
- Classic, old-fashioned flavor that tastes like home
Nothing fancy — just simple ingredients working together exactly how Grandma intended.
📝 Ingredients
Main Ingredients
- 2 ½ cups chicken, shredded or cubed
- 2 cups instant white rice
- 2 cups water
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 (10.5 oz) can cream of mushroom soup
Seasonings
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Finishing Touch
- ½ cup butter, sliced (lays on top and melts into everything… amazing!)
🍗 Ingredient Notes & Tips
Chicken
Any cooked chicken works:
- Rotisserie chicken
- Leftover baked chicken
- Poached chicken breast
- Canned chicken in a pinch
Shredded chicken blends into the casserole, while cubed chicken adds chunkier bites — both are great.
Rice
You must use instant rice for this recipe to cook properly.
Regular uncooked rice will not soften in this amount of liquid.
Cream Soups
Using a mix of all three soups gives:
- Cream of chicken → flavor base
- Cream of celery → classic casserole taste
- Cream of mushroom → richness & depth
If you’re missing one, you can double another.
Butter
The thin slices melt over the top as it bakes, adding richness and helping the casserole brown slightly on top.
🍽 Instructions
1. Preheat the Oven
Set to 375°F (190°C).
Grease a 9×13-inch baking dish.
2. Mix Everything Right in the Dish
In the prepared casserole dish, combine:
- Chicken
- Instant rice
- Water
- All three condensed soups
- Garlic powder
- Salt
- Pepper
Stir until everything is evenly coated.
3. Add the Butter
Lay the sliced butter evenly across the top.
This melts down into the rice and soups, making the casserole extra flavorful.
4. Cover & Bake
Cover tightly with foil.
Bake 45 minutes.
5. Uncover & Finish Baking
Remove foil and bake 15–20 more minutes, or until:
- The casserole is bubbling
- The top is lightly golden
- The rice is tender and creamy
Let rest 5–10 minutes before serving.
🥄 What to Serve With Grandma’s Chicken & Rice
This casserole is hearty enough to be a full meal, but it pairs beautifully with:
- Steamed green beans
- Roasted broccoli
- Buttered corn
- A simple side salad
- Dinner rolls or cornbread
For a cozy, old-fashioned dinner, serve with iced tea or lemonade.
🔄 Variations
Cheesy Chicken & Rice
Stir in:
- 1 cup shredded cheddar
Top with more cheese before baking uncovered for the final 15 minutes.
Chicken & Broccoli Bake
Add:
- 2 cups steamed or frozen thawed broccoli florets
Spicy Version
Add:
- ½ tsp paprika
- ¼ tsp cayenne
- Optional: diced jalapeños
Mushroom Lover’s
Add:
- 1 cup sautéed mushrooms
- A splash of Worcestershire sauce
Ritz Cracker Topping
After removing the foil, sprinkle with:
- Crushed Ritz crackers mixed with melted butter
Bake until golden.
📦 Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze tightly wrapped portions for up to 3 months.
Thaw overnight and reheat at 325°F until warmed through.
Reheating
Warm in the microwave or cover with foil and heat in the oven at 350°F for 15–20 minutes.
❓ FAQ
Can I use regular rice?
No — it must be instant rice for proper cooking.
Can I add vegetables?
Yes! Frozen peas, carrots, broccoli, or mixed vegetables work well.
Can I make this ahead of time?
Yes — assemble, cover, and refrigerate up to 24 hours.
Bake an extra 5–10 minutes if cold.
My casserole seems watery — what happened?
It may need a bit more baking time uncovered.
Also check that you used instant rice.
Can I use low-sodium soups?
Absolutely — then adjust salt to taste.
❤️ Final Thoughts
Grandma’s Chicken & Rice Casserole is everything comforting food should be: simple, creamy, satisfying, and incredibly nostalgic. It’s a recipe you can count on when you need a filling meal with minimal effort — the kind of dish that warms the house and brings everyone to the table.
Leave a Reply