Mamaw’s Chicken and Rice Casserole – The Best Cheesy Southern Bake

If there’s one recipe that smells like childhood memories and tastes like a warm hug, it’s Mamaw’s Chicken and Rice Casserole. This is the dish that made its way to every church potluck, Sunday dinner, and cozy family table in the South.

My own Mamaw used to make it in her well-loved Pyrex dish, humming Patsy Cline in the background. The aroma of creamy chicken, tender rice, and melted cheese filling the air could turn any day around. And now, as a mom of three, I make this same comforting casserole whenever I need a meal that feels like home.

This recipe is simple, affordable, and perfect for those busy weeknights when you want something satisfying without fuss.

Table of Contents

Why You’ll Love Mamaw’s Chicken and Rice Casserole

• Comfort in every bite: Creamy, cheesy, and deeply nostalgic.
• Family-approved: Even picky eaters come back for seconds.
• Budget-friendly: Made with pantry staples you probably already have.
• Quick to prep: 10 minutes of mixing, then just bake and relax!
• Versatile: Add veggies, switch up the cheese, or prep it ahead for easy dinners.

What Does Mamaw’s Chicken and Rice Casserole Taste Like?

Imagine a cross between a cozy chicken pot pie and a creamy risotto—but easier. It’s hearty, flavorful, and oh-so-satisfying. The tender shredded chicken mingles with creamy soups and soft rice, while the buttery cracker topping adds that irresistible crunch.

Each bite is warm, savory, and packed with nostalgic Southern charm.

Ingredients You’ll Need for Mamaw’s Chicken and Rice Casserole

When it comes to Mamaw’s Chicken and Rice Casserole, the beauty is in its simplicity. Every ingredient plays a comforting role, creating layers of creamy, cheesy goodness that feel like home in every bite. These are humble pantry staples—nothing fancy, but when mixed together, they turn into something downright magical.

Here’s what you’ll need to recreate that Southern kitchen nostalgia:

For the Casserole Base

• 1 pound (500g) cooked and shredded chicken breast or thighs:
  The star of the show! You can use rotisserie chicken to save time (I do that more often than I’d like to admit). It adds a rich, savory flavor that makes the casserole taste like it’s been slow-cooked for hours. If you prefer dark meat, thighs work beautifully for extra tenderness.
• 2 cups cooked rice (white or brown):
  The “rice” part of Mamaw’s Chicken and Rice Casserole is what makes it so hearty and comforting. I like to use fluffy long-grain white rice, but if you’re after a bit more nuttiness and fiber, brown rice is a great choice. Cook it just until tender—no mush, please! 💡 Tip: Leftover rice from last night’s dinner? Perfect! This recipe is a delicious way to give it new life.
• 1 can (10 oz) cream of chicken soup:
  This gives the casserole its signature creamy base. It’s that Southern secret ingredient that brings everything together—smooth, rich, and packed with flavor.
• 1 can (10 oz) cream of mushroom soup:
  This adds an earthy depth that complements the chicken perfectly. Don’t worry if your family isn’t wild about mushrooms—you won’t notice the chunks, just the silky, savory flavor.
  If you’d like to keep it lighter, swap it for cream of celery soup or even make your own cream soup base using milk, flour, and butter.
• 1 cup (250 ml) chicken broth:
  This loosens up the mixture just enough, ensuring the rice stays moist and the casserole bakes up creamy—not dry. I prefer using homemade chicken broth or low-sodium store-bought versions for better control over the salt.
• 1 teaspoon garlic powder + 1 teaspoon onion powder:
  These little flavor bombs elevate the base without overpowering it. They’re the kind of seasonings that quietly do their job and make everyone ask, “What’s that delicious smell?”
• ½ teaspoon paprika:
  Adds a subtle warmth and gives your casserole that cozy golden color on top. It’s optional but adds that Mamaw’s touch of Southern flair.
• Salt and freshly ground black pepper, to taste:
  Don’t skip tasting the mixture before baking—it’s your one chance to balance all that creamy, cheesy richness with just the right amount of seasoning.

For the Cheesy Topping

• 1 ½ cups (150g) shredded cheddar cheese:
  Because no Southern casserole is complete without a blanket of melted cheese! Sharp cheddar works best—it balances the creaminess with just a little tang.
  Want to mix things up? Try blending cheddar with Monterey Jack or mozzarella for extra gooeyness.
• 1 cup (100g) crushed Ritz crackers or buttered breadcrumbs:
  That golden, buttery topping is what makes Mamaw’s Chicken and Rice Casserole unforgettable. Ritz crackers bring that nostalgic, slightly salty crunch that pairs perfectly with the creamy filling. If you’re out of crackers, buttered panko breadcrumbs work too.
• 2 tablespoons butter, melted:
  Mix this into your cracker crumbs before topping the casserole—it’s the secret to that mouthwatering, crisp golden crust that crackles just a little when you dig in.

Ingredient Swaps and Add-ins

If you’ve been following along with my other chicken recipes like Creamy Smothered Chicken and Rice Recipe or Honey BBQ Chicken Rice, you already know I love adding little twists to classic dishes. Here are a few ideas to make this one your own:

• Add a cup of steamed broccoli or mixed veggies for a pop of color and nutrients.
• Mix in a handful of cooked bacon crumbles (halal turkey bacon works great!) for a smoky twist.
• Swap the cheddar for pepper jack if you like a little heat.
• Want extra protein? Add some chopped boiled eggs—a true Southern secret ingredient my Mamaw swore by!

How to Make Mamaw’s Chicken and Rice Casserole

If you’ve ever made a casserole that came out dry, flavorless, or just “meh,” don’t worry — those days are over. Making Mamaw’s Chicken and Rice Casserole is as comforting and simple as the dish itself.
It’s one of those recipes where you can practically do it with your eyes closed (though, please don’t!). Follow these step-by-step directions and you’ll have a bubbly, golden, creamy casserole that’ll have everyone asking for seconds.

Step 1: Preheat and Prep Like Mamaw Would

Start by preheating your oven to 350°F (180°C). You’ll want it nice and toasty by the time your casserole hits the oven.

Next, lightly grease a 9×13-inch baking dish with butter or cooking spray. This step ensures your casserole slides out easily and keeps the edges from sticking — because nobody wants to lose that crispy, cheesy goodness stuck to the sides.

While your oven preheats, take a moment to shred your chicken (if you haven’t already). Rotisserie chicken works like a dream here, giving your Mamaw’s Chicken and Rice Casserole that rich, slow-cooked taste with zero fuss.

💡 Jessica’s Tip: When I’m in a pinch, I’ll even use leftover baked chicken from another dinner, like my Garlic Parmesan Crockpot Chicken and Potatoes. It adds a buttery, garlicky undertone that pairs beautifully with the creamy rice base.

Step 2: Mix the Creamy Casserole Base

In a large mixing bowl (big enough to handle some serious Southern comfort), combine the following:

• Shredded chicken
• Cooked rice
• Cream of chicken soup
• Cream of mushroom soup
• Chicken broth
• Garlic powder, onion powder, paprika, salt, and black pepper

Now grab your spoon and stir like you mean it! Mix until everything is well combined and beautifully creamy — it should look rich but not too runny.

The key to the perfect Mamaw’s Chicken and Rice Casserole is balance. If the mixture feels a little thick, splash in a tablespoon or two of extra chicken broth. If it feels too thin, add a spoonful of rice. It’s that easy.

👩‍🍳 Pro Tip: Taste your mixture before baking. This is the moment to adjust your seasoning. Remember, once it bakes, the flavors will deepen, but a little extra salt or pepper now can make it sing later.

Step 3: Assemble the Casserole

Now that your creamy base is ready, spread the mixture evenly into your prepared baking dish.
Use the back of a spoon or spatula to smooth it out, making sure the chicken and rice are distributed evenly throughout.

This even layer is what gives Mamaw’s Chicken and Rice Casserole that signature, balanced texture — soft and creamy on the inside, with a slightly crisp golden edge.

💬 Personal Moment: When I make this for my kids, this is the part they love to help with. My youngest calls it “painting the casserole,” and honestly, she’s not wrong!

Step 4: Add That Irresistible Cheesy, Buttery Topping

Now for the best part — the topping that makes this casserole shine.
First, sprinkle shredded cheddar cheese evenly over the top. Don’t be shy! This is where all that gooey, melty magic happens.

Next, in a small bowl, mix together your crushed Ritz crackers (or buttered breadcrumbs) with melted butter. Stir until the crackers are lightly coated, then scatter the mixture evenly across the cheesy layer.

This step gives Mamaw’s Chicken and Rice Casserole that golden, buttery crunch we all crave — it’s comfort food perfection.

🧡 Jessica’s Favorite Swap: Sometimes, I mix half cheddar and half Monterey Jack for a meltier finish. Or, for a little extra Southern flair, I’ll add a handful of crushed French fried onions right on top.

Step 5: Bake to Golden, Bubbly Perfection

Place your casserole in the preheated oven and bake uncovered for 30 to 35 minutes.
You’ll know it’s done when the edges are bubbling, the cheese is fully melted, and that buttery cracker topping turns a beautiful, golden brown.

The aroma alone is enough to make your family start hovering around the kitchen asking, “Is it ready yet?”

When it’s finished baking, remove it from the oven and let it cool for about 5 minutes. This short rest helps the casserole set slightly, making it easier to slice and serve (and preventing burned tongues — ask me how I know).

Step 6: Serve and Enjoy!

Once your Mamaw’s Chicken and Rice Casserole is ready, scoop generous servings onto plates and pair it with a few easy sides.

This casserole is perfectly cozy on its own, but if you want to complete your meal, try serving it with:

• A crisp garden salad or Three Sisters Stew for a healthy veggie contrast
• Roasted green beans or buttery corn on the cob
• Soft garlic swirl rolls or a side of fluffy buttered dinner rolls

And if you love creamy, soul-warming chicken recipes, don’t miss my Creamy Smothered Chicken and Rice Recipe. It’s like Mamaw’s classic cousin — just as comforting, with a slightly richer sauce.

Jessica’s Southern Shortcut

When life gets busy (and it always does), I’ll double the recipe and freeze one casserole for later. It reheats beautifully and makes weeknights feel easy again.
To reheat, simply thaw overnight in the fridge, then bake at 325°F (160°C) until warmed through — about 20–25 minutes.

Tips and Tricks for the Best Mamaw’s Chicken and Rice Casserole

✅ Shortcut alert: Use rotisserie chicken to save time (and add flavor).
✅ Veggie boost: Mix in peas, carrots, or broccoli for extra color and nutrients.
✅ Cheese swap: Try pepper jack for a little kick or mozzarella for that gooey stretch.
✅ Make ahead: Assemble it the night before, cover, and refrigerate—then bake fresh the next day.
✅ Crunch factor: Bake uncovered for the last 5 minutes for an even crispier top.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months (wrap tightly in foil).
• Reheat: Warm in the oven at 325°F (160°C) for about 20 minutes, or microwave in individual portions.

FAQs

Q: Can I use uncooked rice?
A: I recommend using cooked rice for the best creamy texture. Uncooked rice may absorb too much liquid and dry out the casserole.

Q: What can I use instead of cream of mushroom soup?
A: Swap it for an extra can of cream of chicken soup, or try cream of celery for a lighter flavor.

Q: Can I make this gluten-free?
A: Absolutely! Use gluten-free soup and cracker substitutes—still just as delicious.

Q: What sides go well with this casserole?
A: Try it with a fresh green salad, roasted veggies, or warm buttery dinner rolls for a full meal.

Conclusion

Mamaw’s Chicken and Rice Casserole isn’t just food—it’s family history baked in a dish. It’s the kind of meal that brings everyone to the table and keeps them coming back for seconds (and maybe thirds).

So grab your casserole dish, turn on that oven, and let your kitchen smell like love and comfort tonight.

If you try this recipe, share your results in the comments or tag me on Instagram — I’d love to see your family’s version of Mamaw’s classic!

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