Old School Chicken and Rice Casserole
A comforting blend of rotisserie chicken, creamy soups, and rice topped with melty cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 rotisserie chicken (yielding about 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 from a green can)
Instructions
- Preheat your oven to 400ºF.
- Lightly spray a 9×13-inch pan with cooking spray and set it aside.
- Remove the skin from the rotisserie chicken and shred or chop the chicken into bite-sized pieces.
- In a large bowl, combine the chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk, and instant rice. Mix until well blended.
- Pour the chicken mixture into the prepared pan, spreading it evenly.
- Sprinkle the mixture with the grated parmesan cheese, ensuring even coverage.
- Bake uncovered for 40 to 50 minutes, or until the cheese turns bubbly and golden brown.
Notes
Consider adding fresh herbs like thyme or parsley for extra flavor. Let the casserole rest for a few minutes after baking before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://sousviderecipe.com/old-school-chicken-rice-casserole-2/