Old Fashioned Chicken and Rice Casserole
This creamy and comforting old fashioned chicken and rice casserole is packed with tender chicken, instant rice, savory soups, and melted cheese. Perfect for busy weeknights or potlucks.
Equipment
- 9x13 baking dish
- Mixing bowl
- Aluminum foil
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
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, mix together the three soups, onion powder, garlic powder, black pepper, water, and milk until smooth.
- Add the chopped chicken, instant rice, and 1/2 cup of parmesan cheese. Stir until well combined.
- Spread the mixture evenly in the baking dish and sprinkle the remaining 1/4 cup of cheese on top.
- Cover tightly with foil and bake for 35 minutes. Then uncover and bake another 10–15 minutes until the casserole is bubbly and the top is golden.
- Let rest 5 minutes before serving. Enjoy!
Notes
You can stir in frozen peas, carrots, or broccoli for extra veggies. For added crunch, top with crushed buttery crackers or fried onions during the last 10 minutes of baking.
