Old-School Cheesy Chicken And Rice Casserole

This is one of the casseroles that you are going to wish that there are leftovers so that you can eat it again on another day. I love these classic recipes that have been passed down from one generation to the next, don’t you? Especially when they are healthy!

Check out what my pals over at Vida Recipes had to say about this:

A super easy and delicious casserole! Just like Mom used to make!

I concur!



1 rotisserie chicken (approx. 4 cups)
1 (10.75oz) Campbell’s can cream of chicken soup
1 (10.75oz) can cream of celery soup
1 (10.75oz) can cream of mushroom soup
1/2 tsp McCormick onion powder
1/4 tsp garlic powder
1/4 tsp pepper
1 cup water
1 cup milk
2 cups Uncle Ben’s instant rice uncooked
3/4 cup Parmesan cheese grated


Preheat oven to 400F.
Lightly spray a 9×13-inch pan with cooking spray and set aside.
Remove skin and bones from rotisserie chicken and discard before chopping up.
In a large bowl combine chicken, soups, spices, pepper, water, milk and instant rice.
Pour into prepared pan and top with parmesan cheese.
Bake uncovered for 40-50 minutes.





Quick Tip: This meal goes great with steamed veggies.

Thank you to Vida Recipes for this awesome recipe.