There’s something magical about that first bite of old school chicken and rice casserole – the way the creamy sauce hugs every grain of rice, the tender shreds of chicken, that golden parmesan crust. It takes me right back to my grandma’s kitchen, where the smell of this bubbling comfort food meant love was on the table. As a busy mom, I’ve made this recipe more times than I can count (sometimes while simultaneously helping with homework!). It’s my go-to when I need a no-fuss dinner that feels like a warm hug. The best part? It comes together with simple ingredients you probably already have in your pantry.
Table of Contents
Table of Contents
Why You’ll Love This Old School Chicken and Rice Casserole
Listen, I’m not exaggerating when I say this casserole is a weeknight superhero. Here’s why it’s been on repeat in my kitchen for years:
- One-pan wonder: Just mix, pour, and bake—no fancy techniques or endless dishes to wash
- Rotisserie chicken shortcut: Skip the raw chicken mess (we’ve all been there!)
- Kid-approved magic: Even my picky eater asks for seconds
- Comfort in every bite: That creamy, cheesy goodness tastes like childhood
- Pantry staples: Uses ingredients you likely have right now
Trust me—this is the kind of recipe you’ll scribble on an index card and pass down someday.
Ingredients for Old School Chicken and Rice Casserole
Here’s the beautiful simplicity of this recipe – everything comes together with basic ingredients that pack maximum flavor. I’ve made this enough times to know exactly what works (and what doesn’t!). Let me walk you through each component:
- The chicken: 1 rotisserie chicken (about 4 cups chopped, skin discarded) – this shortcut saves SO much time
- The creamy trio: 1 can each of unsalted cream of chicken, cream of celery, and cream of mushroom soup (trust me, using unsalted lets you control the flavor)
- The liquids: 1 cup water + 1 cup milk – whole milk makes it extra rich
- The rice: 2 cups uncooked instant rice – the quick-cooking kind that absorbs all that delicious sauce
- The flavor boosters: 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp pepper
- The crowning glory: 3/4 cup grated parmesan (freshly grated melts better, but hey, we’ve all used the green can in a pinch!)
See? Nothing fancy – just honest ingredients that transform into pure comfort.
How to Make Old School Chicken and Rice Casserole
Okay friends, let’s get cooking! This casserole comes together so easily, you’ll wonder why you ever ordered takeout. Just follow these simple steps for that perfect creamy, comforting result every time.
Prep the Chicken and Pan
First things first – preheat that oven to 400°F. While it’s heating up, grab your rotisserie chicken and get to work. I like to remove all the skin first (toss it – we won’t need it), then pull the meat off the bones and chop it into bite-sized pieces. Pro tip: do this over a cutting board to catch all those delicious juices! Lightly spray your 9×13-inch baking dish with cooking spray – this prevents sticking and makes cleanup a breeze.
Mix the Casserole Base
Now for the magic! In a large bowl (I use my biggest mixing bowl), combine all three cream soups, water, milk, onion powder, garlic powder, and pepper. Whisk it together until smooth – no lumps allowed! Then stir in your chopped chicken and uncooked instant rice. Mix everything gently but thoroughly – you want every grain of rice coated in that creamy goodness. Pour this heavenly mixture into your prepared pan.
Bake to Perfection
Sprinkle that parmesan cheese evenly over the top – this creates that gorgeous golden crust we all love. Pop it in the oven uncovered for 40-50 minutes. You’ll know it’s done when the edges are bubbly, the cheese is beautifully browned, and the rice has absorbed all the liquid. If it starts looking too dark on top, just tent it with foil for the last few minutes. Let it rest for 5 minutes before serving – this helps it set up perfectly.
Tips for the Best Old School Chicken and Rice Casserole
After making this casserole more times than I can count, I’ve picked up some tricks that take it from good to “grandma-worthy”:
- Unsalted soups are key: They let you control the saltiness – taste before baking and adjust as needed
- Rice matters: Instant rice works best here, but if you only have regular, add 1/4 cup extra liquid and 10 more minutes baking time
- Fresh herbs make it sing: Stir chopped parsley or thyme into the mix, or sprinkle on top before serving
- Rest before serving: Those 5 minutes make all the difference in texture!
Little tweaks like these turn a simple casserole into something truly special.
Print
Old School Chicken and Rice Casserole: A 40-Minute Comfort
A comforting and easy-to-make chicken and rice casserole that brings the nostalgic flavors of home cooking.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 1 rotisserie chicken (4 cups cooked chopped chicken)
- 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
- 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, fresh or green can
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.
Notes
- Use unsalted soups to control sodium levels.
- Freshly grated parmesan cheese enhances flavor.
- Adjust baking time if using a different type of rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Ingredient Substitutions for Old School Chicken and Rice Casserole
Look, I get it – sometimes you’re staring into your pantry thinking “I don’t have THAT ingredient!” No worries – this recipe is surprisingly flexible. Here are my tried-and-true swaps:
- Out of rotisserie chicken? Use 4 cups shredded cooked chicken breast or thighs (leftovers work great!)
- No cream soups? Make your own with butter, flour, and milk – I’ll sometimes add sautéed mushrooms for extra flavor
- Prefer brown rice? Use 2 1/4 cups liquid total and bake for 55-60 minutes
- Dairy-free? Swap milk for unsweetened almond milk and skip the parmesan (or use nutritional yeast)
- Turkey lovers: Shredded cooked turkey makes a fantastic fall variation
The beauty of this casserole is how forgiving it is – make it your own!
Serving Suggestions for Old School Chicken and Rice Casserole
This casserole is practically a meal on its own, but here’s how I love to round it out for Sunday supper or busy weeknights:
- Crisp green salad: The fresh crunch balances all that creamy comfort
- Roasted carrots or broccoli: Tossed in olive oil and garlic – so easy!
- Crusty bread: For soaking up every last bit of that delicious sauce
Sometimes I’ll even serve it with a simple fruit salad for the kids – the perfect cozy meal!
Storing and Reheating Old School Chicken and Rice Casserole
Here’s the beautiful thing about this casserole – it tastes just as good (maybe even better!) the next day. Let it cool completely, then cover tightly and refrigerate for up to 3 days. For longer storage, wrap individual portions in foil and freeze for up to a month. When reheating, I add a splash of milk before popping it in the microwave or oven – this keeps it creamy and prevents drying out. Just warm at 350°F until heated through, about 20 minutes for fridge-cold portions.
Old School Chicken and Rice Casserole FAQs
I get asked about this recipe all the time – here are the most common questions that pop up in my kitchen (and my inbox!):
- Can I use fresh chicken instead of rotisserie? Absolutely! Just bake or poach 2 lbs of chicken breasts first, then shred. The juices add amazing flavor.
- Can I prep this ahead? You bet! Assemble everything (except the parmesan topping), cover, and refrigerate overnight. Add 10-15 minutes to the bake time.
- What’s the best rice substitute? Long-grain white rice works – just increase liquid to 2 1/4 cups total and bake 50-60 minutes.
- Why instant rice? It absorbs liquid perfectly during baking without getting mushy – regular rice can be tricky!
- Can I freeze leftovers? Yes! Portion it out and freeze for up to a month. Thaw overnight before reheating.
See? This recipe is as flexible as it is delicious!
Nutritional Information for Old School Chicken and Rice Casserole
Now, let’s talk nutrition – but remember, these numbers can vary based on the brands and specific ingredients you use. For each hearty serving of this comforting casserole, you’re looking at approximately:
- 450 calories
- 18g fat (6g saturated)
- 45g carbohydrates (2g fiber)
- 25g protein
Not bad for such a satisfying meal! I always remind my family that while we don’t count every calorie, it’s good to know what’s going into our favorite dishes. That parmesan crust gives you a nice protein boost while keeping things deliciously comforting.
Share Your Old School Chicken and Rice Casserole Experience
Did this recipe bring back memories of your grandma’s kitchen? I’d love to hear your stories! Leave a comment below or tag me on social – nothing makes me happier than seeing your cozy casserole creations. Happy cooking, friends! Happy cooking, friends!
