Good Ole Fashioned Chicken + Rice Casserole - Cooking and Recipes

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Good Ole Fashioned Chicken + Rice Casserole

Good Ole Fashioned Chicken + Rice Casserole
Good Ole Fashioned Chicken and Rice Casserole is the ultimate comfort food! It is incredibly simple to make, and requires almost no prep, making it the perfect weeknight meal.
Hey, y'all! So I mentioned in my last post that I've been on a bit of an Asian kick lately. The other night when Ashley got home from work, she asked what we were having for dinner. When I told her we were having Good Ole Fashioned Chicken and Rice Casserole her response was, "Oh thank God! We're finally having American food." Haha. Oops! Apparently, I went overkill with the Asian-inspired food lately. Don't get me wrong, she loves Super Simple Teriyaki Chicken, Thai Chili Chicken and she tore up the Thai Peanut Chicken Tacos with Pineapple Broccoli Slaw, but sometimes you just want some good old fashioned home cookin' that reminds you of your childhood.
Y'all this Good Ole Fashioned Chicken and Rice Casserole is so stinking good! We tore this bad boy up and had it for dinner the next day. What I love most about this recipe, aside from the nostalgia, is how simple it is to make. You literally throw all of the ingredients into a casserole, mix them up and toss them into the oven. It's as easy as that! 
Tip: Use a pre-cooked rotisserie chicken to make this recipe even easier!
This recipe calls for about 4 cups of cooked chicken. You can either cook and shred the chicken on your own or use a rotisserie chicken to cut down on prep. Next, add in 3 cans of cream soup. I use 1 chicken and 2 cream of mushroom, but you could reverse that or even add in a cream of celery. You can basically toss in 3 cans of whatever you have in your pantry and this recipe will turn out fabulous.
Ingredients:
  • 1 rotisserie chicken, or 4 cups of shredded chicken
  • 1 can of cream of chicken soup
  • 2 cans of cream of mushroom soup
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1 cup milk
  • 1 cup chicken broth/stock or water
  • 2 cups instant rice, uncooked
  • 3/4 cup to 1 cup fresh parmesan cheese, grated
Instructions:
  1. Preheat oven to 400 degrees. Lightly spray a 13x9 pan with cooking spray. Set aside.
  2. Remove skin from rotisserie chicken and discard. Remove the chicken from the bones and chop into fine pieces or shred with two forks. 
  3. In the 13x9 pan, combine chicken, cans of soup, garlic powder, pepper, milk, chicken broth/stock, and uncooked rice. Stir to combine. Top with grated parmesan cheese.
  4. Bake uncovered for about 40 minutes.
You guys, I'm salivating! Lucky for me I actually have a little bit of this deliciousness left in the fridge. The best part about being a grown-up is being able to eat whatever you want for breakfast. Am I right?
This stuff is fantastic for potlucks and boy does it go fast! I pack the casserole into an insulated totes and they stay nice and hot until it's time to serve them! Here are some of my favorite insulated carriers on Amazon. 
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