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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Could I double this and bake it in a large roasting/lasagna pan or will my rice get mushy?
Could the rice be substituted with cauliflower rice?
I wish someone had commented on your question. I am baking this for about 20 people and was looking through the comments to see if there was a question on this. Did you try it in a roaster pan, and if so did it work?
Absolutely delicious!
I made this tonight and it was heaven in my mouth! I didn’t have onion powder so I used onion flakes and I added a can of mushrooms. (I’m a mushroom lover 10xs over) Thanks for posting! Everyone cleaned their plates and almost licked them clean!
I made this and put it in the fridge to bake tonight. Just realized I forgot to spray the glass pan with Pam! Will it be okay?
Made this today and it’s soooo good! And easy!
So glad you enjoyed it!
Well I made it with homestyle noodles and added frozen peas is wonderful
InstAnt rice is basically ric3 that has been cooked and then dehydrated. So using long cooking rice, I would partially cook and then add less water and milk. That is what I will be doing tonight. I’ll let everyone know how it turns out. I did notice tiny green flecks in the photo of the finished casserole. Was that from the seasoning found on a rotisserie chicken, or did you sprinkle in a little dried parsley?
dried parsley just for a bit of color
Great recipe! I added Frozen green beans and Ritz crackers on top! Delicious! It’s a keeper!
How would I reheat this in the oven?
Cover with foil and bake at 350ºF until warm, about 30 to 40 minutes.
I can’t find cream of celery anywhere! What can I substitute?
Any cream of soup will work fine.
I’m sorry, I’m not much of a cook and I know this is going to sound stupid but what exactly is instant rice? I just don’t understand, is it a boxed rice? Does it say instant on it? How do you know it’s instant?
It says instant rice on the box. Look for Minute Rice brand.
Can I use the boil in bag success rice? I’ll measure out of the bags? Thank you!
Boil in the bag rice is not the same as uncooked long grain rice. I can not say if it will work in this casserole.
I 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?
This 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.
Does it require "instant" rice or can I use regular jasmine rice?
This 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.
what can I use instead of Cream of Mushroom. Family doesn't like that.
Whatever cream of soup you prefer
I made this yesterday and it was delicious!! Super quick and easy. Will definitely be making again!!
Going 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…