Old School Chicken And Rice Casserole Recipe

I turned pantry staples like chicken, cream of chicken, cream of mushroom and celery soups, onion, garlic, milk, instant rice, and Parmesan into a clever twist on a Chicken Rice Casserole that will make you curious to read on.

I love dishes that pretend to be humble but then surprise you. My Old School Chicken And Rice Casserole borrows the spirit of Campbell’s Cheesy Chicken And Rice Casserole but takes a few bold turns.

I pile in cooked shredded chicken with instant rice, stir it up and bake until the edges get that slightly stubborn texture. Folks will swear you used a trick they saw online, or maybe a topping like Ritz Crackers, because it tastes familiar yet different.

It’s not trying to be fancy and thats the point, you want that one-bowl, slightly gnarly comfort that keeps you coming back.

Ingredients

• shredded chicken supplies lean protein and savory flavor, keeps casserole hearty and filling
• three condensed soups add creamy body, nostalgic taste, but often high in sodium
• instant rice gives quick tender grains, soaks up sauces, mainly simple carbs, low fiber
• diced onion brings sweetness and bite when sautéed, adds mild fiber and aroma
• minced garlic packs aroma and savory depth, tiny calories, contains beneficial compounds
• milk thins the mix, adds creaminess calcium and a touch of fat for richness
• grated Parmesan gives umami saltiness, little extra protein, makes top gratin golden
• salt boosts overall flavor, pepper adds warmth and kick, use sparingly if needed

Ingredient Quantities

• 3 cups cooked shredded chicken (about 1 1/2 lb cooked)
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10.5 oz) can cream of celery soup
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups instant rice (uncooked)
• 1 cup milk
• 1 1/2 cups water
• 1/2 cup grated Parmesan cheese
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)

How to Make this

1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish.

2. In a large bowl combine 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can cream of celery soup, 1 cup milk, 1 1/2 cups water, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until mostly smooth.

3. Stir in 2 cups uncooked instant rice, 3 cups cooked shredded chicken, 1 medium diced onion, 2 cloves minced garlic and 1/2 cup grated Parmesan. Mix until everything is evenly distributed, taste a little and adjust salt or pepper if you want, dont worry if it seems a bit loose.

4. Pour the mixture into the prepared dish and spread it out so it cooks evenly. Sprinkle a bit of the Parmesan on top if you saved some.

5. Cover the dish tightly with foil and bake for 30 to 40 minutes, check at 30 minutes since instant rice cooks fast. You want the rice tender and the casserole bubbling around the edges.

6. Remove the foil and bake uncovered another 5 to 10 minutes so excess liquid can evaporate and the top firms up. If you want a browned top put it under the broiler for 2 to 3 minutes but watch it closely.

7. Let the casserole rest 5 to 10 minutes before serving so it sets up. Fluff gently with a fork and serve warm.

Equipment Needed

1. 9 by 13 inch baking dish, greased
2. Large mixing bowl for combining the soups and liquids
3. Whisk and rubber spatula, youll use the whisk to smooth lumps and the spatula to stir in the rice
4. Measuring cups and spoons (cups for rice, milk, water and spoons for salt and pepper)
5. Chef knife and cutting board for the onion and shredding any chicken bits
6. Grater or microplane for the Parmesan
7. Aluminum foil to cover the dish while baking
8. Oven mitts and a fork or spoon to fluff and serve

FAQ

Old School Chicken And Rice Casserole Recipe Substitutions and Variations

• Shredded chicken: swap with shredded rotisserie turkey, pulled pork, or 2 cans drained chunk chicken/tuna for a pantry shortcut. For a vegetarian option use 3 cups cooked chickpeas or crumbled firm tofu.
• Canned cream soups: replace with a quick white sauce — 2 tbsp butter + 2 tbsp flour, whisk in about 1 1/2 cups milk and 1/2 cup stock until thick, season to taste. Or use 2 cups plain Greek yogurt thinned with 1/2 cup milk for a lighter tangy version.
• 2 cups instant rice (uncooked): use 2 cups cooked rice (leftovers; omit the extra 1 1/2 cups water), or 1 3/4 cups long grain white rice (add a bit more liquid and bake longer), or 1 1/2 cups quick-cooking brown rice if you want whole grain — note brown rice needs more time/liquid.
• 1/2 cup grated Parmesan: swap with 1/2 cup shredded cheddar or Colby jack for melty richness, 1/2 cup Pecorino Romano for a sharper bite, or 1/4 cup nutritional yeast for a dairy free, savory boost.

Pro Tips

1. Sauté the onion and garlic first, dont just toss them in raw. A few minutes in a little oil till theyre soft and starting to brown gives way more flavor and cuts the sharp raw bite.

2. Use low sodium canned soups or cut the added salt in half and taste before baking, you can always add salt later but you cant take it away. If it tastes a little flat, a squeeze of lemon or a small spoon of mustard brightens it up.

3. If the casserole looks too loose after the covered bake dont panic, uncover it and give it extra time to evaporate or broil for a couple minutes to dry and brown the top. Let it rest at least 5 to 10 minutes before serving so the rice absorbs juices and it sets up.

4. Want a crunchy top and better texture? Toss some breadcrumbs or crushed crackers with melted butter and parmesan, sprinkle on for the last 10 minutes of baking then broil a minute or two while watching it closely.