Easy Old School Chicken and Rice Casserole
Chicken and Rice Casserole is creamy, easy, and perfect for busy nights. Just mix, bake, and enjoy!
Ingredients
- 4 cups cooked chopped chicken e.g., from a rotisserie chicken
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of celery soup
- 1 10.5 oz can cream of mushroom soup
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 cup water
- 1 cup milk
- 2 cups uncooked instant rice
- ¾ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Prepare Chicken: Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop.
- Mix Ingredients: In a large bowl, combine chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk, and uncooked instant rice. Stir until well combined.
- Assemble Casserole: Pour the mixture into the prepared baking dish. Top with grated Parmesan cheese.
- Bake: Bake uncovered for 40 to 50 minutes, or until the casserole is hot and bubbly and the rice is tender.
- Serve: Let the casserole cool for a few minutes before serving.