Grandma’s Chicken & Rice Casserole is the very essence of home-cooked comfort—simple, creamy, and bubbling with coziness in every bite. With tender chunks of chicken, a trio of creamy soups, and subtly seasoned rice all topped with golden, melty butter, this one-dish wonder delivers big, nostalgic flavor with almost no fuss.
Why You’ll Love This Recipe
- True Comfort Food: Every bite of Grandma’s Chicken & Rice Casserole brings you right back to childhood kitchens and cozy weeknight dinners.
- Ridiculously Easy Cleanup: Everything comes together in just one pan, which means fewer dishes and more time to enjoy the meal.
- Crowd-Pleasing Versatility: With just a few tweaks, you can feed picky eaters, delight adults, or sneak in a few extra veggies.
- Make-Ahead Friendly: This casserole tastes even better the next day and freezes beautifully for future cravings!
Ingredients You’ll Need
The beauty of Grandma’s Chicken & Rice Casserole lies in how it transforms simple pantry staples into a creamy, crowd-pleasing meal. Each ingredient plays a role in creating that signature taste and that oh-so-inviting texture—here’s what you’ll need (and why you’ll love every bit of it):
- Chicken (2 1/2 cups, shredded or cubed): Classic rotisserie, leftover roast, or freshly cooked—use what you have! Chicken gives the casserole its richness and protein punch.
- Instant White Rice (2 cups): Ensures perfectly tender grains that absorb all those delicious flavors without turning mushy.
- Water (2 cups): Hydrates the rice and balances the creaminess of the soups.
- Cream of Chicken Soup (1 can, 10.5 oz): Brings savory depth and creamy body to the mix.
- Cream of Celery Soup (1 can, 10.5 oz): Adds a subtle herbal note and enhances the creamy texture.
- Cream of Mushroom Soup (1 can, 10.5 oz): Offers earthy undertones and that signature casserole flavor everyone loves.
- Garlic Powder (1 teaspoon): For a gentle garlicky warmth and aroma that spans every spoonful.
- Salt (½ teaspoon): Seasoning that brings all the flavors together—adjust to taste, especially if your chicken is already salted.
- Black Pepper (½ teaspoon): Lends a subtle peppery punch that balances the creamy soups.
- Butter (½ cup, sliced): The magical topping that melts into golden puddles, adding richness and a melt-in-your-mouth finish.
Variations
The real brilliance of Grandma’s Chicken & Rice Casserole is how easily it welcomes swaps and add-ins. You can tweak the base recipe to suit any craving or special diet—feel free to flex your creativity!
- Creamy Broccoli Twist: Add a cup or two of chopped broccoli florets before baking for a pop of color and nutrition.
- Cheesy Upgrade: Sprinkle a cup of shredded cheddar or mozzarella over the casserole during the last 10 minutes of baking for a bubbly, melty finish.
- Turkey or Ham Swap: Substitute chicken with leftover turkey or diced ham—perfect for post-holiday meals!
- Gluten-Free Option: Use certified gluten-free cream soups and double-check your rice for a safe, satisfying gluten-free comfort meal.
How to Make Grandma’s Chicken & Rice Casserole
Step 1: Prep the Baking Dish & Set the Oven
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. Taking a minute to grease the dish ensures your casserole serves up easily, with every scoop coming out clean and creamy instead of stuck to the sides.
Step 2: Mix Everything Together
Pour the rice, chicken, water, cream of chicken, celery, and mushroom soups, garlic powder, salt, and black pepper directly in the baking dish. Stir thoroughly to blend everything—don’t worry if it looks a bit soupy at this stage; the rice will soak up all the goodness as it bakes.
Step 3: Butter on Top
Slice your butter into even pads and scatter them generously over the top. As the casserole bakes, the butter melts in, creating pools of rich flavor and that irresistible golden topping you remember from Grandma’s kitchen.
Step 4: Bake to Bubbling Perfection
Cover tightly with foil and bake for 45 minutes—this traps steam and ensures the rice cooks up fluffy and tender. After that, remove the foil and bake another 15–20 minutes. You’ll know it’s ready when the edges are bubbly, the top is lightly golden, and your kitchen smells divine.
Pro Tips for Making Grandma’s Chicken & Rice Casserole
- Chicken Choice Matters: Shred rotisserie chicken for maximum tenderness and a deep, savory flavor—or cube up cooked breasts for chunkier bites.
- Rice Reality Check: Only use instant rice! Regular long-grain rice will not cook through in the listed time and will leave your casserole underdone.
- Foil Tenting for Success: Sealing tightly with foil traps moisture, ensuring the rice cooks evenly and the casserole stays luscious, not dry.
- Batch Prep for Busy Weeks: Double the recipe and stash one in the freezer—the casserole bakes up beautifully from frozen for easy, satisfying dinners later.
How to Serve Grandma’s Chicken & Rice Casserole
Garnishes
Top your hot-from-the-oven casserole with a scattering of sliced green onions, chopped fresh parsley, or even a dusting of paprika for a little color and pep. A sprinkle of grated Parmesan or a handful of crispy fried onions also takes this dish over the top!
Side Dishes
This cozy casserole pairs beautifully with a fresh green salad, simple steamed vegetables, or some garlicky roasted broccoli. For an extra-hearty meal, serve with warm dinner rolls or soft, buttered biscuits to soak up every bit of creamy sauce.
Creative Ways to Present
Spoon Grandma’s Chicken & Rice Casserole into individual ramekins or oven-safe bowls for a dinner party-ready meal. For potlucks, simply bake and serve straight from the casserole dish, or top with a fun layer of crushed crackers or potato chips before the final bake for a vintage, crowd-pleasing crunch.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool, then transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors meld and deepen overnight, making leftovers arguably even better the next day—lunchboxes and easy dinners, sorted!
Freezing
Grandma’s Chicken & Rice Casserole freezes wonderfully—either baked or unbaked. Cool completely if freezing after baking, then double-wrap in foil and plastic. Thaw overnight in the fridge before reheating, and you’ll have a hearty meal ready when you need it most.
Reheating
Reheat individual portions in the microwave, or warm the entire casserole, covered, in a 350°F oven until hot and bubbly (usually 20–30 minutes). If things look a touch dry, add a splash of chicken broth or milk before reheating to bring back that just-baked creaminess.
FAQs
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Can I use regular white rice instead of instant rice?
For this recipe, it’s best to stick with instant white rice. Regular rice requires more liquid and a longer cooking time, which can result in undercooked grains and an unevenly baked casserole.
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Is it okay to use rotisserie chicken?
Absolutely! Rotisserie chicken adds tremendous flavor and keeps prep time super quick. Just shred or dice and mix it right in.
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Can I make Grandma’s Chicken & Rice Casserole ahead of time?
Yes! You can assemble the casserole (without baking), cover tightly, and refrigerate up to a day in advance. Add an extra 5–10 minutes to bake time straight from the fridge.
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What can I substitute for the cream of celery or mushroom soup?
If you’re not a fan, simply double up on the cream of chicken soup, or swap in cream of broccoli or cream of onion for a similar creamy consistency with a slightly different flavor.
Final Thoughts
If you’re craving something that feels like a heartfelt hug and a warm memory all at once, Grandma’s Chicken & Rice Casserole is the answer. I hope this recipe brings just as much joy to your table as it does to mine—don’t wait for a special occasion to enjoy it. Gather your loved ones and dig in!
Print
Grandma’s Chicken & Rice Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: None
Description
Grandma’s Chicken & Rice Casserole is a classic, comforting dish that is perfect for family dinners or potlucks. This creamy and savory casserole is easy to make and always a crowd-pleaser.
Ingredients
For the Casserole:
- 2 1/2 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
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional:
- 1/2 cup butter, sliced
Instructions
- Preheat and Prepare: Grease a 9×13-inch baking dish and preheat oven to 375 degrees F.
- Combine Ingredients: Add all ingredients other than the butter to the baking dish and stir to combine.
- Add Butter: Place slices of butter around the top of the dish.
- Bake: Cover tightly with foil and bake for 45 minutes, then uncover and bake for an additional 15-20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 1g
- Sodium: 1050mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
