Old Fashioned Chicken and Rice Casserole

Name: Old Fashioned Chicken and Rice Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups cooked chopped chicken (preferably rotisserie); 1 can (10.5 oz) Unsalted Cream of Chicken Soup; 1 can (10.5 oz) Cream of Celery Soup; 1 can (10.5 oz) Unsalted Cream of Mushroom Soup; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp black pepper; 1 cup water; 1 cup milk; 2 cups instant rice (uncooked); 3/4 cup grated parmesan cheese (fresh or from green can)

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This old fashioned chicken and rice casserole is the ultimate comfort food, creamy, cozy, and loaded with tender chicken, rice, and a trio of savory soups. Perfect for busy weeknights or potlucks!

old fashioned chicken and rice casserole recipe

If you’re craving something warm, comforting, and easy to throw together, then this old fashioned chicken and rice casserole might just become your new favorite go-to. You know those meals that taste like a big hug in a dish? This is one of them.

I’ve been making this casserole for years, and it’s a real lifesaver on hectic evenings. Just mix everything up, pop it in the oven, and let it do its thing. It’s one of those recipes that reminds me of Sunday dinners with family and simple meals that never go out of style.

Whether you’re feeding a hungry crew, bringing a dish to a potluck, or just want something to pop in the oven and forget about for an hour, this recipe checks all the boxes. And guess what? No need to pre-cook the rice. Yes, really!

Looking for a quicker version? You might love our chicken and rice in rice cooker or try the sweet-savory combo in this pineapple chicken and rice.

Table of contents

Main Ingredients for Old Fashioned Chicken and Rice Casserole (And Why They Matter)
Additional Ingredients (Optional but Delicious)
Expert Tips for a Perfect Old Fashioned Chicken and Rice Casserole
Recommended Techniques for Best Results
Step-by-Step Instructions
Additional Guide: Variations and Special Touches
FAQs About Old Fashioned Chicken and Rice Casserole
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Main Ingredients for Old Fashioned Chicken and Rice Casserole (And Why They Matter)

Here’s what makes this old fashioned chicken and rice casserole so hearty and delicious. Each ingredient brings something important to the table, literally!

Rotisserie Chicken (4 cups, chopped):
A real time-saver! It’s juicy, flavorful, and ready to go. You can also use any leftover cooked chicken.
Unsalted Cream of Chicken Soup (10.5 oz can):
Adds a velvety base and classic chicken flavor. I like using unsalted so I can control the seasoning myself.
Cream of Celery Soup (10.5 oz can):
Brings in a mild, savory note and creamy texture. Don’t skip it, this one’s a secret flavor booster.
Unsalted Cream of Mushroom Soup (10.5 oz can):
Deepens the overall flavor and adds richness without being overpowering.
Onion Powder (½ tsp):
Delivers that cozy, cooked-all-day flavor, without having to chop onions!
Garlic Powder (¼ tsp):
Just a little goes a long way to add depth and warmth.
Black Pepper (¼ tsp):
For a subtle kick that balances out the creaminess.
Water (1 cup) + Milk (1 cup):
The perfect mix to thin out the soup mixture and help the rice cook up nice and fluffy.
Instant Rice (2 cups, uncooked):
Make sure you’re using instant rice, not regular. It cooks right in the casserole without turning mushy.
Parmesan Cheese (¾ cup, grated):
Adds a salty, nutty finish. You can use fresh or the trusty green can version.

old fashioned chicken and rice casserole ingredients

Additional Ingredients (Optional but Delicious)

Want to jazz things up a little? These extras are totally optional, but they make your old fashioned chicken and rice casserole even more special.

Frozen Peas or Mixed Vegetables (1 cup):
Toss them in straight from the freezer. Adds color, nutrients, and a little sweetness.
Shredded Cheddar Cheese (½ to 1 cup):
Mix into the casserole or sprinkle on top during the last 10 minutes of baking.
Crushed Buttery Crackers or French Fried Onions:
Add a crunchy topping for that satisfying contrast of textures.
Fresh Herbs (like thyme or parsley):
For a fresh finish, sprinkle chopped herbs over the top after baking.
Diced Cooked Bacon (¼ cup):
Because… bacon. Need I say more?

Looking for something a little lighter? Try our chicken avocado rice bowl or get grilling with this flavorful BBQ grilled chicken and rice option.

Expert Tips for a Perfect Old Fashioned Chicken and Rice Casserole

Over the years, I’ve learned a few tricks that make this old fashioned chicken and rice casserole go from good to great. Let me share those with you, friend to friend.

Use Rotisserie Chicken When You Can

Not only does it save time, but rotisserie chicken also has that already-seasoned, slow-roasted flavor. If you’re using plain cooked chicken, feel free to add a pinch more salt and pepper to the mix.

Stick with Instant Rice

This recipe is built for instant rice. If you try to use long grain or brown rice, it just won’t cook through properly and may leave you with a crunchy surprise. Save yourself the hassle and stick with the instant kind.

Don’t Skip the Resting Time

After baking, let the casserole sit for about 5 minutes. This gives the rice time to finish absorbing the liquid and helps the whole thing set up beautifully. Plus, it won’t burn your tongue, bonus!

Customize the Seasoning

Taste your soup mixture before adding the rice and chicken. If you want a bit more garlic or a dash of paprika, go for it! That’s the beauty of home cooking.

Cover It Tightly

When you bake it covered with foil, all that steamy goodness stays locked in and helps the rice cook evenly. Uncovering it at the end gives you that gorgeous golden top.

Double for a Crowd

This recipe easily doubles for a 13×18-inch pan. Great for church dinners, family reunions, or freezer meals. Just make sure to adjust your baking time by about 10 extra minutes.

Want something a little crispier on the outside? Try making pellet grill chicken thighs and serving them with a side of this rice casserole.

Recommended Techniques for Best Results

Here’s a quick checklist to help your casserole shine:

✅ Grease your baking dish to prevent sticking
✅ Mix the soups and liquids before adding rice and chicken
✅ Spread the mixture evenly so it cooks uniformly
✅ Bake covered for the first 35 minutes, then uncovered for 10–15 minutes
✅ Let it rest before serving

Want an easy side? Our creamy garlic sauce baby potatoes pair beautifully with this dish.

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray or a little butter.
Make the Sauce: In a large bowl, whisk together the cream of chicken, celery, and mushroom soups. Add the onion powder, garlic powder, pepper, water, and milk. Stir until smooth and creamy.
Add Chicken and Rice: Mix in the uncooked instant rice, chopped rotisserie chicken, and ½ cup of the grated Parmesan cheese. Stir well to combine everything evenly.
Pour and Spread: Pour the mixture into your greased baking dish. Spread it out with a spatula to make sure it’s level.
Top It Off: Sprinkle the remaining ¼ cup of Parmesan cheese over the top. If you’re feeling fancy, add a little shredded cheddar here too.
Bake: Cover the dish tightly with aluminum foil. Bake for 35 minutes. Then, uncover and bake for another 10–15 minutes, until the top is golden and the casserole is bubbly.
Rest and Serve: Let the casserole sit for about 5 minutes before scooping it up. It helps the texture set and makes it easier to serve.

Additional Guide: Variations and Special Touches

Want to make this old fashioned chicken and rice casserole your own? Here are a few creative spins:

Tex-Mex Twist: Add a 4 oz can of diced green chilies, swap the cream of celery for cream of cheddar, and sprinkle with taco cheese blend.
Veggie-Loaded Version: Mix in sautéed mushrooms, spinach, or chopped bell peppers before baking.
Freezer-Friendly Tip: Assemble the casserole, wrap it tightly with plastic wrap and foil, and freeze. When ready to use, thaw in the fridge overnight and bake as directed.
Low-Sodium Option: Use low-sodium soups and rotisserie chicken from a brand that offers a lower salt version.
Make It Ahead: You can prep this whole casserole the night before, cover it, and refrigerate it. Just let it sit on the counter for about 20 minutes before baking to take the chill off.

Serving this at a gathering? These frozen chicken wings in air fryer make an easy and tasty appetizer.

FAQs About Old Fashioned Chicken and Rice Casserole

What can I use instead of cream of celery soup?

You can substitute with another can of cream of chicken or cream of mushroom, or even cream of cheddar if you want a cheesier flavor.

What can I add to chicken casserole to make it taste better?

Add-ins like shredded cheddar cheese, sautéed mushrooms, frozen veggies, fresh herbs, or a crunchy topping of crushed crackers or fried onions can boost flavor and texture.

What is the oldest casserole?

The concept of casseroles dates back centuries, but one of the earliest known American-style casseroles appeared in the late 1800s, a simple baked dish combining rice, meat, and a binding sauce.

Conclusion

This old fashioned chicken and rice casserole is a true classic. It’s one of those no-fuss, no-fancy-equipment kind of meals that brings everyone to the table with smiles. With its creamy texture, hearty ingredients, and customizable flair, it’s a recipe you’ll come back to again and again.

I love making this on busy weeknights, lazy Sundays, or whenever someone in the house just needs a little comfort food magic. Whether you stick to the basics or mix it up with your own twist, I hope this casserole brings as much warmth to your kitchen as it has to mine.

If you give it a try, I’d love to hear how it turned out for you. Drop a comment or share a pic, it always makes my day!