If you’ve been craving a comforting, nostalgic dinner that hugs you from the inside out, this Old School Chicken and Rice Casserole Recipe is exactly what you need. This classic dish combines tender rotisserie chicken with a creamy trio of soups and fluffy instant rice, all baked to golden perfection with a cheesy parmesan topping. It’s a true crowd-pleaser, blending simple, wholesome ingredients to create a warm, satisfying casserole that feels like a big, cozy kitchen hug. Whether for a family dinner or a potluck, this recipe delivers on taste, texture, and that timeless home-cooked charm.

Old School Chicken and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

What makes this Old School Chicken and Rice Casserole Recipe so special is how straightforward the ingredients are, yet how perfectly they come together. Each element adds something important — creaminess from the soups, savory depth from the spices, rich chicken flavor from the rotisserie bird, and that irresistible cheese crunch on top.

Rotisserie chicken (4 cups cooked chopped): Using a pre-cooked chicken saves time and adds juicy, tender meat packed with flavor.
Unsalted cream of chicken soup (10.5 oz can): Brings a savory, comforting base without overpowering saltiness.
Cream of celery soup (10.5 oz can): Adds subtle herbal notes and creamy texture.
Unsalted cream of mushroom soup (10.5 oz can): Gives an earthy depth and richness to the casserole.
Onion powder (1/2 tsp): Enhances the overall savory profile without the need to chop fresh onions.
Garlic powder (1/4 tsp): Provides a gentle garlic flavor that complements all the creamy soup bases.
Black pepper (1/4 tsp): Adds a bit of warmth and balance.
Water (1 cup): Keeps the rice cooking perfectly tender inside this creamy casserole.
Milk (1 cup): Contributes to the luscious, silky sauce that envelops the chicken and rice.
Instant rice (2 cups uncooked): Cooks quickly and absorbs all the delicious flavors.
Grated Parmesan cheese (3/4 cup): Freshly grated or the green can works—this tops everything with a golden, nutty crust.

How to Make Old School Chicken and Rice Casserole Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 400ºF, the perfect temperature to get that casserole bubbling with a crispy top. Lightly spray a 9×13-inch baking dish with cooking spray so nothing sticks and clean-up is a breeze.

Step 2: Prep the Chicken

Grab your rotisserie chicken, remove and discard the skin, then carefully shred or chop the meat off the bones. Using rotisserie chicken speeds things up while giving you tasty, tender chicken that’s ready to go.

Step 3: Mix the Magic

In a large bowl, combine your chopped chicken with all three creamy soups. Add the onion powder, garlic powder, black pepper, water, milk, and uncooked instant rice. This mixture might look thick but don’t worry, the rice will soak up all that creamy goodness as it bakes.

Step 4: Assemble and Cheese It Up

Pour the entire mixture into your prepared baking dish, spreading it evenly. Then, generously sprinkle the grated Parmesan cheese on top to create that signature golden crust.

Step 5: Bake to Perfection

Bake the casserole uncovered for 40 to 50 minutes, or until the rice is tender and the top is beautifully browned. The bubbling casserole will fill your kitchen with such an inviting aroma, you’ll know it’s ready to serve.

How to Serve Old School Chicken and Rice Casserole Recipe

Garnishes

To add a fresh pop of color and flavor, sprinkle chopped fresh parsley or chives over the top just before serving. A little dash of crushed red pepper flakes can also give a subtle kick if you’re feeling adventurous.

Side Dishes

This casserole pairs wonderfully with crisp green salads, steamed vegetables like broccoli or green beans, or a light tomato cucumber salad. These sides add brightness and balance to the rich, creamy main dish.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins, topped with a sprinkle of cheese and baked until bubbly. Or, offer a variety of grated cheeses on the side so guests can customize their topping experience. It’s a comforting classic that also adapts well to making a bit more elegant for holiday meals.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers of the Old School Chicken and Rice Casserole Recipe into an airtight container and store them in the refrigerator. The casserole will stay fresh for 3 to 4 days, making for easy next-day meals.

Freezing

You can freeze this casserole either before or after baking. If freezing uncooked, assemble everything in a freezer-safe container, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. For already baked leftovers, cool completely before wrapping airtight and freezing; reheat directly from frozen or thawed.

Reheating

Reheat leftovers in the oven at 350ºF covered with foil to keep moisture, for about 20-25 minutes. You can also microwave individual portions, but baking preserves the original cozy texture best. Add a sprinkle of fresh cheese on top before reheating for a melty finish.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook and shred fresh chicken breasts or thighs, then use them in the recipe. Just make sure the chicken is fully cooked and chopped before mixing.

What kind of rice works best in this casserole?

Instant rice is key for this dish because it cooks perfectly during baking without requiring pre-cooking. Regular rice would need to be cooked first or the casserole baked longer with added liquid.

Can I substitute the cream soups with homemade versions?

Yes, making your own cream soups using a roux and broth can be a great, healthier alternative and adds a fresh touch. Just be sure to keep the consistency similar for the rice to cook properly.

Is this casserole gluten-free?

Check the labels on your cream soups and instant rice to ensure they are gluten-free, as some brands contain gluten. Using gluten-free brands will make this dish safe for gluten-sensitive eaters.

How do I make this casserole less rich or creamy?

You can reduce the amount of cream soups or use low-fat versions and swap milk for a lighter option like almond milk. However, this will change the traditional creamy texture that makes this recipe so comforting.

Final Thoughts

This Old School Chicken and Rice Casserole Recipe is a heartwarming classic that never goes out of style. It’s easy to pull together, deeply comforting, and perfect for feeding a crowd or enjoying leftovers that taste even better the next day. I can’t wait for you to try it and make it a beloved staple in your kitchen, too!

Old School Chicken and Rice Casserole Recipe

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4 from 85 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x

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Description

This Old School Chicken and Rice Casserole is a comforting, hearty dish combining tender rotisserie chicken with a creamy blend of soups, seasonings, and instant rice, topped with savory parmesan cheese and baked to a golden perfection. Perfect for an easy weeknight dinner or feeding a family crowd, this casserole delivers rich flavors with minimal effort.

Ingredients

Scale

Chicken

1 rotisserie chicken (4 cups cooked chopped chicken)

Soups and Dairy

1 (10.5-oz) can Unsalted Cream of Chicken Soup
1 (10.5-oz) can Cream of Celery Soup
1 (10.5-oz) can Unsalted Cream of Mushroom Soup
1 cup milk

Seasonings

1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper

Grains

2 cups instant rice (uncooked)
1 cup water

Toppings

3/4 cup grated parmesan cheese (fresh or green can)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 400ºF (204ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking. Set this aside, ready for the casserole mixture.
Prepare Chicken: Remove the skin from the rotisserie chicken and discard it. Carefully remove the chicken meat from the bones and chop it into bite-sized pieces.
Mix Ingredients: In a large mixing bowl, combine the chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk, and uncooked instant rice. Stir everything thoroughly to blend all the flavors evenly.
Assemble Casserole: Pour the combined mixture into the prepared baking dish. Evenly sprinkle the grated parmesan cheese over the top to add a flavorful crust once baked.
Bake: Place the casserole uncovered in the preheated oven. Bake for 40 to 50 minutes, or until the rice is tender, the mixture is bubbly, and the top is golden and slightly crispy.

Notes

Using rotisserie chicken makes this recipe quick and easy, but you can also use leftover cooked chicken.
Ensure the soups are unsalted or low sodium to control salt levels.
The parmesan cheese can be fresh-grated or from a green can, but fresh will offer more flavor.
Instant rice cooks quickly but absorbs a lot of liquid; do not substitute long-grain rice without adjusting liquid quantities and cooking time.
Cover the casserole loosely with foil if the top browns too quickly.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American