This Is the Most Popular Casserole Recipe in Texas

It’s been a long time since I’ve been back to Texas, but if there’s one memory I’ll never forget, it’s the insane amount of food we had at my family’s reunion cookout. And, because it’s the South, you can bet several casseroles made an appearance.

Casseroles are an iconic dish that rose to fame after World War II, when home cooks increasingly turned to canned foods, including condensed soups, for convenience and to help them stretch meals to feed their families. Texas chef Adrian Lipscombe says casseroles remain a staple in her native state, popping up at family and community gatherings.

Over the decades, casseroles have become a type of dish that symbolizes comfort and family, and they’re favored for their ease, portability, and versatility. Lipscombe notes that families often put their own spin on these dishes in Texas, and the variations continue to be circulated through church cookbooks—much like the classic sweet salads of the Upper Midwest. One beloved casserole in the Lone Star State is chicken and rice casserole.

Why Texans Love Chicken and Rice Casserole

Chicken and rice casserole isn’t just a favorite because it’s convenient and budget-friendly (though both are huge draws); it’s also downright delicious, especially when you jazz it up like this Simply Recipes version.

While this classic Texan dish typically calls for a can or two of condensed mushroom soup, this particular recipe builds flavor from scratch using real mushrooms, cream, and herbs. And instead of using chicken breasts, which tend to be bland and dry out more easily, chicken thighs offer a richer and juicier bite.

In addition, this chicken and rice casserole starts in a pan, where the chicken, mushrooms, onion, garlic, and seasonings have a chance to brown. This method leaves behind tasty little browned bits that are loosened from the pan with dry sherry. Many casseroles are built right in the baking dish, eliminating this flavor opportunity.

What I think really makes people go back for seconds of this casserole is the layer of rice; it creates a thick and creamy foundation for the tender pieces of chicken. And that part does get made right in the baking dish—uncooked white rice, heavy cream, sour cream, a ton of seasonings, and the cooked, umami-rich mushrooms are mixed together here.

After about an hour stint in the oven, the result is perfectly cooked rice and a simple yet irresistible combination of flavors and textures that will leave you wanting nothing more… except for maybe a tall glass of ice-cold sweet tea to wash it all down.