Old School Chicken and Rice Casserole
This old-fashioned chicken and rice casserole combines tender rotisserie chicken, creamy condensed soups, quick-cooking rice, milk, seasonings, and Parmesan cheese in a warm, comforting baked dish. The casserole is finished uncovered so the top becomes golden while the filling turns hot and bubbly.
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Ingredients
- 1 rotisserie chicken skin removed and meat shredded or cut into bite-size pieces
- 1 cup whole milk preferably for a richer texture
- ¼ teaspoon garlic powder
- 1 can condensed cream of mushroom soup preferably a no-salt-added variety
- ¾ cup finely grated Parmesan cheese divided between the filling and topping
- 2 cups quick-cooking long-grain white rice such as Minute Rice
- ½ teaspoon onion powder for evenly distributed seasoning
- 1 can condensed cream of chicken soup
- ¼ teaspoon ground black pepper
- 1 cup water
- 1 can condensed cream of celery soup
Instructions
- Preheat the oven to 400°F. Lightly coat a 9 × 13-inch baking pan with nonstick cooking spray, then place it aside while preparing the casserole mixture.
- Remove and discard the skin from the rotisserie chicken. Pull the meat away from the bones, then shred it or cut it into small, bite-size pieces. Set the prepared chicken aside.
- Place the chicken in a large mixing bowl. Add the cream of chicken soup, cream of celery soup, and cream of mushroom soup. Stir in the onion powder, garlic powder, black pepper, 1 cup water, 1 cup milk, and 1 cup instant rice. Mix thoroughly until the ingredients are evenly incorporated.
- Transfer the chicken and rice mixture to the prepared baking dish. Spread it into an even layer from edge to edge.
- Scatter the grated Parmesan cheese evenly over the surface of the casserole.
- Bake uncovered for 40–50 minutes, or until the casserole is thoroughly heated, bubbling around the edges, and golden brown across the top.
- Remove the dish from the oven and allow it to rest for several minutes before serving.