Old Fashion Chicken And Rice Casserole Recipes

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
• Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
• Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
• Sprinkle crushed cornflakes over top.
• Bake at 375 degrees F for 30 minutes.

OLD SCHOOL CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
• Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop.
• In a large bowl, combine, chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice. Pour into prepared pan. Top with grated parmesan cheese.
• Bake uncovered for 40 to 50 minutes.

OLD SCHOOL CHICKEN AND RICE CASSEROLE

Steps:

• Always preheat the oven first when making a casserole. You want the oven to be ready. Preheat it to 400F.
• Using a big bowl and a rubber spatula, mix together the chicken cubes, chopped onion, and bell pepper, and parsley. I find that when I have to mix multiple ingredients, everything gets mixed better when I do it in parts.
• Now you can mix in the cream of chicken and mushroom soups, the cream of celery soup, two cups of water, one cup of rice, and one cup of vermicelli noodles. Make sure everything is well combined. add salt and pepper to taste.
• Pour the mixture into a 9x13 inch casserole dish. There's no need to grease the dish before adding the chicken and rice mixture.
• Bake for about an hour or until the rice and noodles are completely cooked through.

GRANDMA'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
• Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
• Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

GRANDMA'S KITCHEN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well.
• Remove skin from chicken pieces, discard skin.
• Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes.
• Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended.
• Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.

OLD FASHION CHICKEN AND RICE CASSEROLE

Steps:

• Wash and pat dry your chicken.Cook your rice as directed w/the bouillon cubes, as soon as it is done add onion,parsley,an mushrooms.Mix soup,mayonnaise,and milk in mixing bowl.Spray a large baking pan with cooking spray (if pan isn't big enough it will go over the sides).Pour in your rice mixture into baking pan,put chicken pieces on top of rice skin side up,spoon soup mixture over chicken,use it all.Make sure you cover all the rice. Cook on 375 for 1 hour or until chicken is done. If it starts to get to brown on top,tent a piece of tin foil over it.I serve it with peas,candied carrots and rolls.

OLD-FASHIONED CHICKEN AND RICE (OAMC)

Steps:

• In large Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender.
• To Freeze: Place in labeled freezer bags; freeze.
• To Serve: Place into large skillet; heat over med heat until heated through. Serve.

RETRO CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
• Meanwhile, cook rice in microwave as directed on package.
• In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
• Bake uncovered 20 to 25 minutes or until bubbly.