Ya’ll… this is one of “those” meals. This is the meal that reminds me of my childhood. It’s one of the creamed soup recipes that appeared regularly in my mom’s dinner rotation. (If you grew up in my generation, you are very familiar with casseroles made with cream of mushroom soup!) This one was always one of my favorites. It’s definitely not a healthy option, but it certainly is comfort food at it’s finest.
Nick would never eat this. He doesn’t like casseroles. Actually, he doesn’t like his food items to touch on his plate. He eats one item at a time, then… HE WIPES OFF HIS FORK before starting on then next item. Seriously?! So, since Nick won’t touch it and since this creamy casserole is not on my eating plan, I took the opportunity to make it for a family whose wife/mom is in the hospital. (OK – I did take a couple of bites before I packed it to go! Oh… sweet memories.)
If you have been visiting me for any length of time, you know that my favorite thing to do is to cook and serve others. It just makes me happy. Seeing the look of joy on someones face when they take the first bite gives ME joy.
Ya’ll… seriously… we rarely, if ever, have the complete picture of anyone’s life. We truly do not know what they may be going through, if they feel loved, if they are lonely, if they are suffering from an illness, family loss, etc. Reaching out with a warm, comforting chicken and rice casserole might be the bright spot in their day. It may seem insignificant to us but to them, it shows them that someone cares… that they matter.
So… here’s my barely modified version of my mom’s Creamy Chicken and Rice Casserole (along with another variation at the end). Consider making one for your family… and for someone else. It will make you feel all warm and fuzzy.
Creamy Chicken and Rice Casserole
Ingredients:
- 1 package whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
- 1 cup uncooked long grain white rice (not instant)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 3/4 of one soup can of water
- 1 stick unsalted butter
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray.
Remove the skin from the chicken (except the wings because that would just be too difficult). Arrange the chicken in the prepared baking dish. Sprinkle the uncooked rice evenly over the chicken.
Combine the soups, water and butter in a saucepan over medium heat. Cook until the butter is melted, stirring frequently so it doesn’t stick to the bottom of the pan. Carefully pour sauce over the rice, making sure the rice is completely covered.
Seal baking dish tightly with foil. Bake in preheated oven for two hours. (No peeking.)
Remove from oven and let sit for about 15 minutes. Remove cover. Serve. Oh my! (I love this with lots of black pepper!)
Variation:
After the casserole has cooked and sat for 15 minutes, remove the chicken and set aside just until cool enough to handle. Thaw a package of chopped broccoli (peas would work, too) and add to the rice. Take a couple of forks and shred the chicken. Discard the bones and return the chicken meat to the baking dish. Stir the rice, broccoli and chicken to combine. OK… what could possibly make this better? CHEESE! Yup… top the casserole with two cups of shredded cheese (whatever kind you like) and then put under the broiler at a low setting just long enough to melt the cheese. Remove from oven and serve with black pepper (or not… that’s just the way I like it : )
Sweetest Blessings,
LeAnn
{ 20 comments… read them below or add one }
Would this work in a slow cooker?
Wow, that looks really yummy! My mom used to make (and now I make) a similar dish, but we put the rice on the bottom of the pan and pour water over the rice, then we put the chicken on top of the rice and cover all with the soup. What kind of difference does putting the chicken in first make?
Thanks for sharing! ~Becky
Hi Judy!
I believe you can! But, instead of putting the rice on top of the chicken, mix it into the sauce after the butter melts. Then pour the entire mixture over the chicken in the slow cooker. That should work
Blessings,
LeAnn
How much of a difference do you think using only chicken breasts would make? I appreciate you. -Jennifer
Hi Jennifer!
I appreciate you, too!
I think it would be fine. I like the richness of dark meat so I typically use boneless, skinless thighs more than anything. If you prefer the white meat, I think I would use four breasts (instead of 8 pieces) and leave the skin on so they don’t dry out. Then remove the skin before eating.
Blessings,
LeAnn
This was my Sunday morning casserole to cook in the oven while we were at church. My exceptions: I left out the butter after I made it the first time, it had enough fat from the chicken and soup. I mixed the soups and rice together in a bowl, poured in the 13 X9 dish, laid the chicken on top. Did not put the cover on it. Cooked it at 300 for 3 hours or 275 for 3.5 hours. It was always so creamy and good to go after church for a quick dinner. Add a salad and a veggie and you had a meal. I will agree that the peas cooked in the soup and rice would have been good also. May do that next time.
Nick and I would definitely get along (except the wiping off the fork–that’s just crazy!) Divider plates are a great invention for people like us, cause really, there is nothing worse that green bean juice on your dinner roll!!
OH, I cannot even make this dish without eating half the rice mixture, such a comfort food. Never heard of making it with butter. I may try it once but since we have been eating it without I may save the calories and fat. Love the idea of adding broccoli and cheese….oh, cheese on anything makes me smile.
My husband doesn’t really care for casseroles. He is a Missionary Kid and I keep telling him he went to too many church potlucks as a kid and that is why. Me on the other hand, my mom never made casseroles so they are a novelty to me.
This sounds yummie! I have a similar recipe where you mix the cream of mush. and cream of celery soup and some water with instant rice, top with bonless, skinless chicken breasts, and then sprinkle a dry onion soup mix on top… OH MAN!!! The chicken just melts in your mouth!!!
Thanks for sharing so many great recipes with us! And I agree with you about making a meal for another family… LOVE how it makes ME feel!
Hi LeAnn,
I made this yesterday for dinner. My family of picky eaters LOVED it. It is the one dinner where there was no leftovers. Plus, it was so easy. Thanks for your SheCooks blog. I LOVE it!
Sweet blessings, Barb
I’ve been waiting for this one – because of course I couldn’t remember it after you told me – my brain… That’s funny about nick!
Hi LeAnn,
I love this recipe too. I just wanted to share that I make my own healthy cream of celery and cream of mushroom soup. Its delicious and if you can beleive it, its NON-DAIRY!
Here are both recipes:
Ingredients
3 cups of water (or chicken stock or chicken boullion granules)
3 small potatoes, peeled and diced
1 large carrots, peeled and sliced
3/4 cup celery, chopped
1/4 cup celery leaves
salt and pepper
Directions
Bring water (or stock or boullion) to a boil. Add vegetables, salt and pepper and return to a boil.
Cover and simmer for 25 minutes.
Pour into a blender and liquefy.
Serve hot.
If soup is too thick, water or bouillon to thin.
Non-Dairy Cream of mushroom soup
2 cups fresh mushroom caps
3 cups of water (or chicken stock or chicken boullion granules)
3 small potatoes, peeled and diced
1 large carrots, peeled and sliced
3/4 cup celery, chopped
1/4 cup celery leaves
salt and pepper
Directions
saute shroom caps in a frying pan
Bring water (or stock or boullion) to a boil in a small pot. Add vegetables (taters, carrots, celery and celery leaves), salt and pepper and return to a boil.
Cover and simmer for 25 minutes.
Pour everything into a blender and liquefy.
Serve hot
add a little water if too thick
Enjoy!!!
Fran G.
Do i boil the chicken first???
i want to make it tonite. do i put it all in there together uncooked. can i cook the chicken n rice first.then add the soups n broccli when i got to put it in the oven to bake????
Hi Jamie,
The chicken and rice go in raw. The cook in the sauce in the oven and it all comes out creamy and delicious
Blessings,
LeAnn
You & Paula Deen need to add a stick of butter to everything!! Must be a southern thing….
I have never seen it made that way. Here is how my mother made it and now I have been doing as well for 30 yrs now:
Baked Chicken on Rice
1 cup raw rice (brown, white or wild – obviously white is not the healthy choice)
1/2 cup chopped onion
1/2 cup diced celery
4 tb chicken broth
1 can cream of mushroom or celery soup
1 can water
1 cut up chicken or chicken pieces, season to taste
diced carrots (optional)
And I always add some dry onion soup mix.
Mix together rice, onion, celery, broth, soup & water. Put into 9×13 or large casserole dish. Place chicken pieces on top, with or w/o skin, season. Bake, covered, for 1 1/2 – 2 hours, 350, adding water if needed to keep moist. Uncover last 20 minutes to brown.
Yummy – no butter or more cream soup needed!!
Where can I fing nondairy mushroom soup???? Allergic grandchild here!
Pat V:
In case you have not found the nondairy soups yet, look on http://www.food.com for dairy free cream soup in the search box. If that doesn’t work, write the same thing in the Google search box.
LeeAnn, I would like to try this recipe. Thank you for these recipes and the great and very thoughtful ideas for who to share them with.
My grandmother would make this often, and it’s wonderful. One thing she did differently was to use 1 can of milk in place of the 3/4 can of water you listed above. It comes out creamier if you can imagine!
ENjoy!
Oh and no butter… sorry!