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!!
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Pin This RecipeThis 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 afterward. 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!
Old School Chicken and Rice Casserole
Equipment:
Ingredients:
- 1 rotisserie chicken (4 cups cooked chopped chicken)
- 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
- 1/2 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 400ºF. Lightly spray a 9×13-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.
Notes:
- Can use reduced-fat or healthy choice soup.
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Cream of Chjcken: https://amzn.to/49n4uZE
- Cream of Mushroom: https://amzn.to/3SkpNVv
- Need Gluten-free soup? You can buy it here:
- Cream of Chicken: https://amzn.to/3MtqQ1s
- Cream of Mushroom: https://amzn.to/45WqyXY
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- You can buy it by the case at Amazon:
- Can use low-fat or fat-free milk.
Steph
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This was delicious!
Do I have to use rotissierre chicken?
No. Any equivalent amount of cooked chicken will work
What's the best way to scale this back for 2-4 servings without leaving half cans of soup leftover?
I’m not sure there is a way to do it without having leftover cans.
How many does this typically serve?
servings are listed above all recipes to the left of the print button – this one serves 6 to 8
I only have 2 cans of soup & can’t get to the store. Is there something else I can use to substitute that 1 can? Thank you!
I’ve made this before and it’s excellent! My husband & son do not like casseroles but they both love this!
Maybe some sour cream or cream cheese & milk mixed together.
Wondering 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?
I 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.
My 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.
So glad you enjoyed it!!
This is a new staple in our house. At lease twice a month.
I 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!
All 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!!!!!
I used all healthy request soups , brown minute rice and stove top stuffing on top! EXCELLENT!!!!
This 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!
Whelp. 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!
I 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.
What an interesting idea! I LOVE it! Going to try Frosted Flakes next time. Thanks for sharing!!!
I 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
This was fantastic!! I followed the recipe exactly and it was delicious — especially the crusty parm topping!
Made 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!