Description
A comforting and simple casserole made with rotisserie chicken, three cream soups, and instant rice, perfect for family dinners and potlucks.
Ingredients
- 1 rotisserie chicken (about 4 cups cooked, chopped chicken)
- 1 (10.5-ounce) can cream of chicken soup, unsalted
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of mushroom soup, unsalted
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup water
- 1 cup milk
- 2 cups instant rice, uncooked
- 3/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 400°F and lightly spray a 9×13-inch baking dish with cooking spray.
- Remove the skin from the rotisserie chicken, pull the meat from the bones, and chop it into bite-sized pieces.
- In a large mixing bowl, combine the chopped chicken with the three cream soups, onion powder, garlic powder, and black pepper. Stir in the water and milk until well combined.
- Add the uncooked instant rice to the mixture and ensure it is evenly distributed.
- Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the grated parmesan cheese generously on top.
- Bake for 40 to 50 minutes until the edges are bubbling and the top is golden brown. Optionally, broil for 1 to 2 minutes for an extra crispy topping.
- Let the casserole rest for 5 minutes before serving.
Notes
Consider using unsalted or low-sodium cream soups for better control over sodium levels. Don’t skip the parmesan for a beautiful crust.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: American