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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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://mettehelbak.com/old-school-chicken-and-rice-casserole-recipe/