Old School Chicken and Rice Casserole
A classic comfort food dish that's easy to prepare and perfect for a busy weeknight dinner or cozy weekend meal. This creamy, savory casserole is a family favorite, making cleanup a breeze!
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.
Notes
To serve, scoop out generous portions onto plates or bowls. It pairs well with a side salad or steamed vegetables and can be garnished with fresh herbs. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.