Arkansas Heritage: Creamy Chicken & Brown Rice Casserole
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A simple, old-fashioned chicken and rice casserole is a staple in Arkansas kitchens — warm, creamy, and ready in under an hour.
Made with Cache River Brown Rice, this dish blends local flavor with real comfort food traditions. Whether it’s a Sunday dinner or a weeknight fix, this casserole brings the Delta to your table.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6–8
Ingredients:
1 whole fryer chicken
1 stick margarine (or butter)
1 cup chopped celery
1 cup chopped onion
1 can cream of mushroom soup
1 large can sliced mushrooms
3 cups cooked Cache River Brown Rice
1 (8 oz) jar processed cheese food (Velveeta-style)
Salt to taste
Party crackers, crushed (for topping)
Extra butter for dotting on top
Instructions:
Cook the chicken until tender. Cool, debone, and cut into bite-sized pieces.
In a skillet, sauté onion and celery in margarine until tender.
Stir in the processed cheese and cook until melted.
Add mushrooms and chicken to the skillet.
Blend in the cream of mushroom soup. Add chicken broth if needed for texture.
Gently fold in the cooked brown rice.
Pour the mixture into a greased 9x15-inch casserole dish.
Top with crushed party crackers and dot with butter.
Bake uncovered at 300°F for 45 minutes.
Let cool slightly before serving.
This dish is a true taste of Arkansas — hearty, humble, and steeped in family tradition.
Pair it with fresh greens or Southern-style green beans for a full meal. It’s perfect for potlucks, busy weeknights, or anytime you need a warm bowl of comfort.