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Old school chicken rice casserole in a baking dish

Old School Chicken Rice Casserole

Savannah Blake
Chicken and uncooked rice baked in a creamy three soup sauce and topped with Parmesan.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 569 kcal

Equipment

  • Nine by thirteen inch baking dish
  • Large bowl
  • Whisk
  • Aluminum foil

Ingredients
  

  • 4 cups cooked chicken chopped
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of mushroom soup (10.5 oz)
  • 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.

Notes

Substitutions: Use rotisserie chicken, lower sodium soups, or add peas and broccoli.
Tips: Cover tightly and rest before serving.
Storage: Refrigerate for four days or freeze for up to three months.
Nutrition is calculated per serving.
Keyword Baked Casserole, Chicken Casserole, Comfort Dinner, Old School Chicken Rice Casserole, Rice Casserole