Old school chicken rice casserole is a classic baked dish of tender chicken and long grain rice in a creamy sauce made from three cans of soup, topped with Parmesan until golden and bubbling.
It is the kind of dump and bake dinner that has fed families for decades, with no browning, no sauteing, and very little cleanup.
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Why This Old School Chicken Rice Casserole Recipe Works
Uncooked rice bakes right in the sauce, absorbing the soup, milk, and water and turning tender and creamy with no separate pot to boil.
Three kinds of cream soup, chicken, celery, and mushroom, layer savory flavors so the sauce tastes richer than any single soup could.
Covering the dish for most of the bake traps steam to cook the rice, and a short uncovered finish browns the Parmesan on top.
Ingredients for Old School Chicken Rice Casserole
- You need cooked chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, milk, water, long grain rice, Parmesan cheese, onion powder, garlic powder, salt, and pepper.
- Rotisserie chicken or leftover roasted chicken saves time, and long grain white rice holds its shape better than short grain or instant rice.
Cooked chicken. Chopped chicken adds protein and flavor, and rotisserie chicken is a convenient shortcut.
Cream soups. The three soups form a savory, creamy sauce that also seasons the rice as it cooks.
Long grain rice. It absorbs the liquid slowly and stays separate rather than turning mushy.
Milk and water. They thin the soups so there is enough liquid for the uncooked rice to cook fully.
Parmesan and seasonings. Parmesan adds a salty, nutty crust, while garlic and onion powder deepen the sauce.
How to Make Old School Chicken Rice Casserole
1. Heat the oven. Heat the oven to 400 degrees F and grease a nine by thirteen inch baking dish.
2. Mix the base. Whisk the three soups, milk, water, onion powder, garlic powder, salt, and pepper together in a large bowl until smooth.
3. Add the rice and chicken. Stir in the uncooked rice and chopped chicken until everything is evenly coated.
4. Fill the dish. Pour the mixture into the baking dish, smooth the top, and sprinkle with the Parmesan.
5. Bake covered. Cover tightly with foil and bake for forty minutes, until the rice is nearly tender.
6. Finish uncovered. Remove the foil and bake for ten to fifteen minutes more until the top is golden and the edges bubble, then rest for ten minutes.
Do not skip the resting time, because the casserole thickens as it cools slightly and the rice finishes absorbing the sauce.
Check the rice in the center of the dish before the final uncovered bake, and add a splash of milk and another ten minutes covered if it is still firm.
How to Serve Old School Chicken Rice Casserole
Serve the casserole hot with a green salad or steamed vegetables. roasted green beans with garlic and lemon almond green beans go well on the side, and buttery yeast dinner rolls and homemade crusty bread loaves soak up any extra sauce.
How to Store and Reheat Old School Chicken Rice Casserole
Cool the casserole and refrigerate it in an airtight container for up to four days. Reheat individual portions in the microwave with a splash of milk or broth, or cover the dish with foil and warm it at 350 degrees F for twenty minutes. Freeze portions for up to three months and thaw them overnight in the refrigerator.
Tips and Variations for Old School Chicken Rice Casserole
Flag the allergens. This casserole contains milk, cheese, and wheat from the soups, so warn guests with allergies and check each soup label.
Cook the chicken fully. If you cook raw chicken for the casserole, bring it to 165 degrees F first and do not rinse it, then wash your hands and tools.
Use the right rice. Long grain white rice works well, and instant or quick cooking rice turns mushy in a long bake.
Cover tightly. A loose foil cover lets steam escape and leaves the rice crunchy in places.
Lighten it up. Use lower sodium soups and low fat milk, and adjust the salt to taste.
Add vegetables. Stir in a cup of frozen peas or broccoli florets for color and extra fiber.
Make it ahead. Assemble the casserole a day ahead, refrigerate it, and add ten minutes to the covered bake.
Check trusted guidance. For safe handling of poultry and leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Old School Chicken Rice Casserole
What is old school chicken rice casserole?
It is a baked dish of chicken, uncooked rice, and cream soups, finished with Parmesan on top.
Do I need to cook the rice first for old school chicken rice casserole?
No, the rice cooks in the oven as it absorbs the soup, milk, and water.
How long does old school chicken rice casserole last in the fridge?
Store it in an airtight container for up to four days.
Can I use brown rice?
Yes, but it needs more liquid and a longer bake, about fifteen to twenty extra minutes.
Can I use homemade cream soup?
Yes, make a simple roux and broth sauce and use about the same amount in place of each can.
Old School Chicken Rice Casserole
Equipment
- Nine by thirteen inch baking dish
- Large bowl
- Whisk
- Aluminum foil
Ingredients
- 4 cups cooked chicken chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup water
- 2 cups long grain white rice uncooked
- ½ cup grated Parmesan cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat. Heat the oven to 400 degrees F and grease a baking dish.
- Whisk. Mix 1 can chicken soup, 1 can celery soup, 1 can mushroom soup, 1 cup milk, 1 cup water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Combine. Stir in 2 cups rice and 4 cups chicken.
- Fill. Pour into the dish and top with 1/2 cup Parmesan.
- Bake. Cover and bake for 40 minutes.
- Finish. Uncover and bake 10 to 15 minutes more, then rest.
