Hey friends!
Feeling nostalgic? I’ve got a classic recipe that will take you back to your childhood.
Today, I’m sharing my old school chicken and rice casserole.
It’s warm, comforting, and packed with flavor. Plus, it’s super easy to whip up!
Perfect for a cozy dinner with family.
Let’s dive into this timeless dish!
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 rotisserie chicken (4 cups cooked, chopped)
- 1 (10.5 oz) can no-salt-added chicken soup
- 1 (10.5 oz) can celery soup
- 1 (10.5 oz) can no-salt-added mushroom soup
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup water
- 1 cup milk
- 2 cups quick-cooking rice (uncooked)
- 3/4 cup grated parmesan cheese (fresh or canned)
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 400ºF.
Lightly spray a 9×13-inch pan with cooking spray to prevent sticking.
Set the pan aside while you prepare the other ingredients.
Step 2: Prepare the Chicken
Remove the skin from a rotisserie chicken and discard it.
Separate the meat from the bones and chop the chicken into bite-sized pieces.
Set aside the chopped chicken.
Step 3: Combine Ingredients
In a large bowl, combine the chopped chicken with a can of cream of chicken soup, a can of cream of celery soup, and a can of cream of mushroom soup.
Add some onion powder, garlic powder, pepper to taste, 1 cup of water, 1 cup of milk, and 1 cup of instant rice.
Mix everything together until well combined.
Step 4: Assemble the Casserole
Pour the mixture into the prepared 9×13-inch pan.
Evenly spread the mixture across the pan.
Top the mixture with grated Parmesan cheese for an added layer of flavor.
Step 5: Bake and Serve
Bake the casserole uncovered in the preheated oven for 40 to 50 minutes, or until the dish is bubbly and golden brown on top.
Remove from the oven and let it cool for a few minutes before serving.
Enjoy your delicious chicken and rice casserole!
