Old School Chicken and Rice Casserole

This Old School Chicken and Rice Casserole is now a beloved food of my family, especially my kids. It is a delicious mix of rotisserie chicken, uncooked instant rice, mushroom soup, chicken soup, celery soup, milk, onion powder, garlic powder, pepper, grated parmesan cheese and water. The casserole is loaded with taste and flavor when done. “It almost melts in my mouth”, as by husband quickly comments.

This chicken and rice casserole is WAY easier to make than you think. All you need to do is to gather all ingredients in a large bowl, mix to combine, pour into a baking pan, sprinkle cheese on top and bake uncovered until chicken is cooked through, cheese is melted and top turns brown. It requites 40-50 minutes to make this casserole. We do believe that it’s a worth-paying amount of time to make any good dinner.

If you love chicken and rice to combine together, this old-fashioned casserole is the way to go. To enjoy it whenever you have an appetite for, why don’t you save the recipe right? It will help with boring chicken meals. Believe us!

Old School Chicken and Rice Casserole

Recipe by Sandra MyersCourse: Dinner, MainCuisine: AmericanDifficulty: Medium

This Old School Chicken and Rice Casserole is now a beloved food of my family, especially my kids. It is a delicious mix of rotisserie chicken, uncooked instant rice, mushroom soup, chicken soup, celery soup, milk, onion powder, garlic powder, pepper, grated parmesan cheese and water.

Ingredients

• 1 (4 cups) rotisserie chicken

• 2 cups instant rice, uncooked

• 1 can cream of mushroom soup

• 1 can cream of chicken soup

• 1 can cream of celery soup

• 1 cup milk

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp pepper

• 3/4 cup grated parmesan cheese

• 1 cup water

Directions

• Preheat oven to 400ºF. Grease a 9×13-inch pan with cooking spray and set aside.
• Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop.
• Gather chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice in a large mixing bowl. Stir to well combined.
• Pour mixture into prepared pan. Sprinkle with grated parmesan cheese on top.
• Bake uncovered for 40 to 50 minutes until chicken is cooked through, cheese is melted and top turns brown.
• Remove from oven and let it cool for 7 minutes. Serve.