Why Make This Recipe
Old School Chicken and Rice Casserole is a classic comfort food that brings back warm memories for many families. This dish is easy to prepare and requires simple ingredients that most people already have in their kitchen. It’s perfect for a busy weeknight dinner or a cozy weekend meal. The creamy texture and savory flavors make it a hit among both kids and adults. Plus, it’s a one-dish meal, which means less cleanup for you!
How to Make Old School Chicken and Rice Casserole
Ingredients:
- Chicken
- Cream of chicken soup
- Cream of mushroom soup
- Cream of celery soup
- Onion powder
- Garlic powder
- Water
- Milk
- Instant rice
- Parmesan cheese
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of chicken, cream of mushroom, and cream of celery soups.
- Add onion powder, garlic powder, water, and milk to the mixture, stirring until well combined.
- In a greased 9×13 inch baking dish, layer the chicken on the bottom.
- Pour the soup mixture over the chicken.
- Sprinkle instant rice evenly over the top.
- Cover the dish with foil and bake for 1 hour.
- Remove the foil, sprinkle parmesan cheese on top, and bake for an additional 15 minutes until bubbly and golden.
- Serve hot and enjoy your family favorite!
How to Serve Old School Chicken and Rice Casserole
To serve this dish, scoop out generous portions onto plates or bowls. It pairs well with a side salad or steamed vegetables. You can also garnish with fresh herbs like parsley for added flavor and color. Enjoy it warm for the best taste.
How to Store Old School Chicken and Rice Casserole
If you have leftovers, store them in an airtight container in the refrigerator. They will keep for 3 to 4 days. You can also freeze the casserole for up to 3 months. To reheat, simply thaw in the refrigerator overnight and heat in the oven or microwave until warmed through.
Tips to Make Old School Chicken and Rice Casserole
- Use leftover cooked chicken to make this recipe even quicker.
- For more flavor, add some vegetables like peas or carrots to the casserole.
- If you like a crispy top, bake it uncovered for the last few minutes.
Variation
You can swap out the chicken for turkey or even use a mix of different meats. If you prefer a vegetarian option, try substituting chicken with hearty vegetables like mushrooms or eggplant.
FAQs
1. Can I use brown rice instead of instant rice?
Yes, but you will need to adjust the cooking time and amount of liquid.
2. Is this casserole freezer-friendly?
Yes, you can freeze it. Just make sure to cool it down before placing it in a freezer-safe container.
3. Can I make this ahead of time?
Absolutely! Prepare it up to the baking step, cover it tightly, and store it in the fridge for a day or two before baking.
Old School Chicken and Rice Casserole
Ingredients
Main ingredients
- 4 cups Chicken, cooked and shredded Use leftover cooked chicken for quicker preparation.
- 1 can Cream of chicken soup
- 1 can Cream of mushroom soup
- 1 can Cream of celery soup
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 cup Water
- 1/2 cup Milk
- 1 cup Instant rice Sprinkle evenly over the top.
- 1/2 cup Parmesan cheese Sprinkle on top before the final baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of chicken, cream of mushroom, and cream of celery soups.
- Add onion powder, garlic powder, water, and milk to the mixture, stirring until well combined.
- In a greased 9x13 inch baking dish, layer the cooked and shredded chicken on the bottom.
- Pour the soup mixture over the chicken.
- Sprinkle instant rice evenly over the top.
- Cover the dish with foil and bake for 1 hour.
- Remove the foil, sprinkle parmesan cheese on top, and bake for an additional 15 minutes until bubbly and golden.
