Description
A comforting and simple chicken and rice casserole made with three kinds of cream soup, instant rice, and rotisserie chicken, perfect for family dinners and potlucks.
Ingredients
- 1 rotisserie chicken (yields about 4 cups cooked, chopped chicken)
- 1 (10.5-ounce) can cream of chicken soup, unsalted
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of mushroom soup, unsalted
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup water
- 1 cup milk
- 2 cups instant rice, uncooked
- 3/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 400°F and lightly spray a 9×13-inch baking dish with cooking spray.
- Remove skin from the rotisserie chicken and chop the meat into bite-sized pieces.
- In a large mixing bowl, combine chicken with the three cream soups, onion powder, garlic powder, and black pepper. Add the water and milk, stirring until well combined.
- Stir in the uncooked instant rice, ensuring even distribution throughout the mixture.
- Pour the entire mixture into the prepared baking dish and spread evenly.
- Sprinkle grated parmesan cheese generously over the top.
- Bake uncovered for 40 to 50 minutes until edges are bubbling and the top is golden brown.
- Let rest for 5 minutes before serving.
Notes
For best results, use unsalted or low-sodium cream soups. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American