Old School Chicken and Rice Casserole
Make old school chicken and rice casserole with rotisserie chicken, creamy soups, instant rice, milk, and Parmesan for an easy family dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 rotisserie chicken skin removed, meat chopped
- 1 10.5-ounce can unsalted cream of chicken soup
- 1 10.5-ounce can cream of celery soup
- 1 10.5-ounce can unsalted cream of mushroom soup
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup water
- 1 cup milk
- 2 cups instant rice uncooked
- 3/4 cup Parmesan cheese grated
Instructions
Instructions
- Heat the oven to 400°F and lightly coat a 9-by-13-inch baking dish with cooking spray.
- Remove the skin and bones from the rotisserie chicken, then chop the meat into bite-size pieces.
- Combine the chicken, three soups, onion powder, garlic powder, pepper, water, milk, and instant rice in a large bowl. Spread the mixture in the prepared dish and top with Parmesan.
- Bake uncovered for 40 to 50 minutes, until the rice is tender, the center is hot, and the edges are bubbling.