January 30, 2024
Chicken and Rice Casserole
This chicken and rice casserole is seriously the best! Great for lunch and a few days of leftovers. Ready to go in the oven in minutes.
Ingredients
- 1 rotisserie chicken (about 4 cups chopped)
- 1 can (10.5oz) Cream of Chicken Soup (unsalted)
- 1 can (10.5oz) Cream of Mushroom Soup (unsalted)
- 1 can (10.5oz) Cream of Celery Soup
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 cup water
- 1 cup milk
- 2 cups instant rice, uncooked
- 3/4 cup grated parmesan cheese
Instructions
Preheat oven to 400ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop
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 instant rice. Pour into prepared pan. Top with grated parmesan cheese.
Bake uncovered for 40 to 50 minutes.
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