When I Was a Kid, I Always Asked My Mom to Make This for Me — It Was My Favorite Meal
There’s something magical about the meals we loved as children—warm, comforting, and tied deeply to the heart. One dish that always brings me back to my childhood is my mom’s Creamy Chicken and Rice Casserole. It was simple, hearty, and absolutely delicious. Every time I smelled it baking in the oven, I knew I was in for something special. This was the meal I always begged my mom to make after a long school day or whenever I was feeling down. Now, I want to share it with you.
Creamy Chicken and Rice Casserole: A Nostalgic Family Favorite
📝 Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 cup uncooked white rice (long grain or jasmine)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 2 ½ cups chicken broth
- 1 cup milk (whole or 2%)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots (optional, but mom always added them)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
- 1 cup shredded cheddar cheese (optional, for topping)
- 1 tbsp butter (to grease the baking dish)
🍽️ Step-by-Step Method
Step 1: Prepare the Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter to prevent sticking and enhance flavor.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir until smooth and creamy.
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