Chicken and Rice Casserole
A comforting and creamy chicken and rice casserole that brings back memories of family dinners and laughter.
Ingredients
Main Ingredients
- 4 cups cooked chicken, chopped Can use fresh or rotisserie chicken.
- 1 can cream of chicken soup Choose lower fat options if preferred.
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 cup water Adjust as needed.
- 1 cup milk Can use low-fat milk.
- 2 cups rice, uncooked Use long grain rice or other preferred types.
- ½ cup Parmesan cheese, grated For topping.
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Freshly ground is best.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and spray a 9x13-inch baking dish with cooking spray.
- Cut the chicken into small pieces and measure out the soups, water, milk, and seasonings.
Mixing and Assembling the Casserole
- In a big bowl, mix the chicken, soups, seasonings, water, milk, and rice until well combined.
- Pour the mixture into the prepared baking dish and sprinkle grated Parmesan cheese on top.
Baking
- Bake in the preheated oven for 40 to 50 minutes, until the casserole is bubbling and golden on top.
Notes
For a complete meal, serve with a garden salad or steamed vegetables. Leftovers should be stored in airtight containers and consumed within four days.