Old Fashioned Chicken And Rice Casserole Recipes

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large bowl, stir together chicken, rice, mayonnaise, condensed soup, chicken broth, onion, celery and almonds. Transfer to the prepared baking dish.
• In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
• Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).

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.

EASY CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
• Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
• Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
• Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

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.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

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.