Old School Chicken and Rice Casserole - seriously THE BEST!!! Everyone cleaned their plate and went back for seconds - even our picky eaters!!! Chicken, cream of chicken, cream of mushroom, cream of celery, onion powder, garlic powder, water, milk, instant rice and parmesan cheese. This has quickly become a family favorite! We make it at least once a month. SO good!!
This Old School Chicken and Rice Casserole is seriously delicious! We absolutely LOVED this casserole. We ate it for lunch and leftover for a couple of days afterwards. SO good! This casserole is super easy to make. It was ready to go in the oven in minutes. This makes a TON. Next time I might split it between two pans and freeze one for later.
I used a whole rotisserie chicken in this casserole. If you don't have a rotisserie chicken, you will need about 4 cups of cooked chicken for the casserole. This recipe uses three cans of Cream of Whatever soup. I always buy the 98% fat free or Healthy Choice to cut down on fat and sodium. Our favorite part of the casserole was all the yummy parmesan cheese on top! YUM! This was a huge hit in our house. Chicken Legs has already requested this again for dinner. I can't wait!
yield: 6 to 8
Old School Chicken and Rice Casserole
INGREDIENTS:
- 1 rotisserie chicken (4 cups)
- 1 (10.75-oz) can cream of chicken soup
- 1 (10.75-oz) can cream of celery soup
- 1 (10.75-oz) can cream of mushroom soup
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 cup water
- 1 cup milk
- 2 cups instant rice, uncooked
- 3/4 cup grated parmesan cheese (fresh or green can)
INSTRUCTIONS:
- Preheat oven to 400ĀŗF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
- Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop.
- In a large bowl, combine, chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice. Pour into prepared pan. Top with grated parmesan cheese.
- Bake uncovered for 40 to 50 minutes.
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Is the instant rice cooked or uncooked?
ReplyDeleteuncooked
Deleteis minute rice and instant rice the same?
ReplyDeleteYes
DeleteThe rice needs to be uncooked and minute rice and instant rice are the same thing. :)
ReplyDeleteGreat easy dish. Love the flavors. My chicken came out a little dry. Any suggestions?
ReplyDeleteAny way to adapt this recipe using regular rice (we don't like the texture of instant rice)?
ReplyDeleteSounds delish.
I've only made this with instant rice.
DeleteI just made this fantastic dish with regular rice. I used 4 cups of cooked rice and I then reduced the liquid(milk and water) by half. This allowed the cooked rice to still absorb some liquid, not dry out, without being all soupy.
DeleteShall, Minute Rice Brand has a Premium Long Grain version (different than the regular!) That actually has the texture of regular rice with the convenience of Minute Rice. I use it all the time. It's harder to find in stores but SOOO much better.
DeleteYes... use uncooked chicken and uncooked regular rice and the same ingredients. That is the recipe my family has used for years...this current recipe is just faster! Have a great day and enjoy
DeleteI'm not sure that I can get cream of celery soup where I am. I don't recall seeing it. Can I use 2 cream of chicken?
ReplyDeletesure! :)
DeleteThank you
ReplyDeleteCould you add broccoli or some other vegetable or would that throw off the liquid amount for the rice to bake?
ReplyDeleteI think broccoli would be fine. If you use frozen, make sure it is already thawed and drained.
DeleteOMG, I tried this today and it is the best. I add peas & carrots and a little sour cream. Out of this world. Thank you for sharing this. It will definitely be a go to meal.
ReplyDeleteI did too. A can of sweet peas and a can of diced carrots. Yummy
DeleteOMG, this is the best. I tried it today and I added peas & carrots a little sour cream. This will definitely be a go to. Will be taking to church Saturday for Father's Day potluck.
ReplyDeleteThis recipe makes way to much for one person. Can you freeze the left overs?
ReplyDeleteabsolutely! Enjoy!
DeleteI put in two containers, cook one and freeze other {Uncooked] then when I want to cook it, thaw in fridge over night and cook for next meal
DeleteI'm not crazy about Cream of Celery soup, but Cream of Onion is wonderful. Some frozen veggies and maybe some French Fried Onion Rings on top wouldn't hurt either. Sounds like a keeper :o)
ReplyDeleteIs there a way to make and freeze before cooking or would I need to bake and then warm later?
ReplyDeleteCan I use raw chicken tenderloins, regular rice and put it all in the oven to bake? Or would that not taste or cook the same?
ReplyDeleteI have only made this casserole as written above.
DeleteCan I do this in a crockpot?
ReplyDeleteCan I do this in a crockpot?
ReplyDeleteI'm sure you can. I've never tried it in the slow Cooker so I don't know how long it would need to cook.
DeleteMade this today. It was incredible! I used two bags of Success rice and 1/2 & 1/2 instead of milk, cuz that's what I had. I added a can of mushrooms and a small jar of pimento. Oh, and I used a large,(very large) can of canned chicken. A perfect whipped together meal in a hurry that made the house smell fabulous!
ReplyDeleteThis was fantastic!! I followed the recipe exactly and it was delicious -- especially the crusty parm topping!
ReplyDeleteI always top it with Frosted Flakes. It gives it a little sweet crunchy taste. I add it on top after 30 mins then cook it for another 10. My family LOVES it
ReplyDeleteI always use Frosted Flakes instead of the parm. It gives it a sweet and crunchy taste to it. I add it after 30 mins then cook it for another 10. My family LOVES it.
ReplyDeleteWhat an interesting idea! I LOVE it! Going to try Frosted Flakes next time. Thanks for sharing!!!
DeleteWhelp. I just realized I thought it said COOKED rice after I put it in the oven. I'm probably gonna have a watery mess, boo. Oh well I bet it will still taste good! Ill update!
ReplyDeleteThis turned out perfectly! Followed it perfectly as you suggested (used full fat on everything :-)) and it was a hit -creamy, flavorful goodness! Love your recipes! Keep them coming! Best!
ReplyDeleteI used all healthy request soups , brown minute rice and stove top stuffing on top! EXCELLENT!!!!
ReplyDeleteAll soups were fat free, and I used cooked rice because we don't like the taste of instant rice, and just did 1/2 of milk and 1/2 of water. AMAZING!!!!!
ReplyDeleteI have this in the oven as we speake and followed recipe to the tee. Serving with a side of roasted asparagus/zucchini. It smells great. Will report back after my food critics eat. Thank you!
ReplyDeleteThis is a new staple in our house. At lease twice a month.
ReplyDeleteMy husband just asked me why this is the first time I have made this. He said why did we have to wait so long ? I substituted brown jnstand rice and it was super tasty.
ReplyDeleteSo glad you enjoyed it!!
DeleteWondering if I would be able to put this all together the night before or the morning of, so we just have to put it in the oven when we get home from work?
ReplyDeleteI haven’t made this and refrigerated it unbaked. I’m not sure how the rice would do soaking all day. ??? You can certainly give it a try. You could also prep everything but the rice and refrigerate it and stir in the rice when you get home and bake.
DeleteHow many does this typically serve?
ReplyDeleteservings are listed above all recipes to the left of the print button - this one serves 6 to 8
DeleteWhat's the best way to scale this back for 2-4 servings without leaving half cans of soup leftover?
ReplyDeleteI’m not sure there is a way to do it without having leftover cans.
DeleteDo I have to use rotissierre chicken?
ReplyDeleteNo. Any equivalent amount of cooked chicken will work
DeleteThis was delicious!
ReplyDeleteGoing to the store today after work and picking up the ingredients. Having this for dinner, and brussel sprouts on the grill..sounds yummy! Thanks for the recipe...
ReplyDeleteI made this yesterday and it was delicious!! Super quick and easy. Will definitely be making again!!
ReplyDeletewhat can I use instead of Cream of Mushroom. Family doesn't like that.
ReplyDeleteWhatever cream of soup you prefer
DeleteDoes it require "instant" rice or can I use regular jasmine rice?
ReplyDeleteThis recipe is specifically for instant rice. It will need to be reworked for regular rice. The liquid content and baking time won’t be the same.
DeleteThis is an EXCELLENT recipe and it Taste even better! We LOVED it and hubbie is asking me to make it again! *puts all those soups on my grocery list*... thank you for this recipe! It's a keeper.
ReplyDeleteI have made this recipe a few times and we love it! The problem is I'm trying to use less cream of soup as it's not the healthiest. Any suggestions?
ReplyDelete