Description
A nostalgic Vintage Chicken & Rice Casserole filled with tender chicken, creamy soups, fluffy rice, and melted parmesan cheese. Comfort food at its best, baked to golden perfection.
Ingredients
1 rotisserie chicken (4 cups chopped)
1 (10.5 oz) can Unsalted Cream of Chicken Soup
1 (10.5 oz) can Cream of Celery Soup
1 (10.5 oz) can Unsalted Cream of Mushroom Soup
½ tsp onion powder
¼ tsp garlic powder
¼ tsp black pepper
1 cup water
1 cup milk
2 cups instant rice, uncooked
¾ cup grated parmesan cheese
Instructions
1. Preheat oven to 400°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine chicken, soups, onion powder, garlic powder, pepper, water, milk, and rice. Mix well.
3. Pour mixture into the prepared dish and spread evenly.
4. Top with grated parmesan cheese.
5. Bake uncovered for 40–50 minutes, until bubbly and golden on top.
6. Let rest for 10 minutes before serving.
Notes
Use low-sodium soups to manage salt content.
Add vegetables like peas or carrots for variety.
Top with breadcrumbs or cheddar for extra flavor.
Store leftovers in the fridge for 3 days or freeze for 2 months.