Can I use regular rice instead of instant?

Yes, but it needs more liquid and time. Add ½ cup extra broth and bake 15 minutes longer.

Can I make it with pre-cooked chicken?

Absolutely. Just reduce the bake time by 10–15 minutes so the chicken doesn’t dry out.

Yes. Covering traps steam so the rice cooks evenly and the chicken stays juicy.

You sure can. Use a larger roasting pan and increase the baking time by about 15–20 minutes.

A creamy, comforting Southern casserole made with chicken, rice, and pantry staples. Perfect for busy weeknights or a Sunday family dinner.

3 chicken breasts, cut into cubes

2 cups water

2 cups instant white rice

1 can (10.75 oz) cream of chicken soup

1 can (10.75 oz) cream of celery soup

1 can (10.75 oz) cream of mushroom soup

Salt and ground black pepper, to taste

1/2 cup butter, sliced into pats

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch casserole dish.

2. Layer the cubed chicken evenly at the bottom of the dish.

3. In a bowl, mix water, rice, and all three soups until smooth.

4. Pour the mixture gently over the chicken.

5. Sprinkle with salt and pepper, then dot with butter pats.

6. Cover tightly with foil and bake for 40–50 minutes.

7. Remove foil and bake an additional 5–10 minutes until golden and bubbly.

8. Let rest a few minutes before serving.

For extra flavor, season the chicken before layering.

Add frozen veggies or shredded cheese for a twist.

Substitute Greek yogurt and brown rice for a healthier version.

Keywords: Mamaws Chicken and Rice Casserole, creamy chicken rice casserole, easy chicken bake, budget-friendly chicken meals