Description
A comforting chicken and rice casserole that combines rotisserie chicken with creamy soups for a nostalgic family dinner experience.
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 your oven to 400ºF.
- Lightly spray a 9×13-inch pan with cooking spray and set it aside.
- Remove the skin from the rotisserie chicken and discard it. Shred or chop the chicken meat into bite-sized pieces.
- In a large bowl, combine the chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk, and instant rice.
- Mix until well blended.
- Pour the chicken mixture into the prepared pan, spreading it evenly.
- Top the mixture with the grated parmesan cheese, ensuring even coverage.
- Bake uncovered for 40 to 50 minutes until the cheese is bubbly and golden brown.
Notes
Feel free to add leftover vegetables or herbs for extra flavor.
