OLD SCHOOL CHICKEN AND RICE CASSEROLE
Old School Chicken and Rice Casserole - seriously THE BEST!!! Everyone cleaned their plate and went back for seconds - even our picky eaters!!! Chicken, cream of chicken, cream of mushroom, cream of celery, onion powder, garlic powder, water, milk, instant rice and parmesan cheese. This has quickly become a family favorite! We make it at least once a month. SO good!!
Provided by Plain Chicken
Categories Main Course
Time 50m
Number Of Ingredients 11
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 RECIPE - (4/5)
Provided by Susan52
Number Of Ingredients 11
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.
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g
OLD SCHOOL CHICKEN AND RICE CASSEROLE
This Old School Chicken and Rice Casserole is a classic for a reason. The rice and chicken are deliciously seasoned, and the rice cooks up perfectly. Dinner doesn't get any easier than this Chicken Rice Casserole!
Provided by Jillian - a Food Folks and Fun original!
Categories Main Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Move oven rack to the middle position and preheat oven to 350 degrees F.
- Lightly spray a 13x9 baking dish with nonstick cooking spray.
- In a medium pan over medium heat, melt butter.
- Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
- In a large bowl combine rice, broth, and soup.
- Add cooked onions and celery.
- Pour the mixture into the prepared baking dish.
- Lay the chicken breaste on top of rice mixture.
- Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
- Serve immediately
Nutrition Facts : ServingSize 2 cups, Calories 460 kcal, Carbohydrate 46 g, Protein 30 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1104 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g
OLD SCHOOL CHICKEN AND RICE CASSEROLE
Casseroles have been a staple of American cooking since forever. My mom was an old-school chicken and rice casserole queen and now I know why. Just mix everything together, dump it in a casserole dish, bake, and voila!
Provided by 100krecipes
Categories Dinner
Time 1h15m
Number Of Ingredients 10
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.
MRS. WALKER'S CHICKEN AND RICE CASSEROLE FROM THE 1960S
Make and share this Mrs. Walker's Chicken and Rice Casserole from the 1960s recipe from Food.com.
Provided by carrie sheridan
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Roll chicken in seasoned flour and saute in butter until golden brown.
- Mix soup, minced onion and seasonings in a saucepan.
- Gradually stir in 2 cups water.
- Bring to a boil, stirring constantly.
- Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
- Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
- Check in 30 minutes and if rice is too dry, add more water.
- Bake another 30 minutes. Let rest 5-15 minutes.
- You can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be WORTH keeping celery flakes on hand.
- Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.
Nutrition Facts : Calories 690.6, Fat 45.1, SaturatedFat 15.5, Cholesterol 195.2, Sodium 938, Carbohydrate 22.6, Fiber 0.6, Sugar 0.5, Protein 45.7
GRANDMA'S CHICKEN AND RICE CASSEROLE
This chicken and rice casserole is one of my favorite recipes from my grandmother. It makes great leftover meals, too, perfect for someone with a busy lifestyle.
Provided by Josh Butler
Categories Chicken and Rice Casserole
Time 1h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 20 g, Cholesterol 192.1 mg, Fat 23.2 g, Fiber 1.3 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 685.3 mg, Sugar 5.7 g
GRANDMA'S CHICKEN RICE CASSEROLE
I can remember my grandmother making this since I was little. It is great and uses ingredients that we almost always have on hand.
Provided by iewe7726
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and place in 9 x 13 pan.
- Cook at 350 degrees for 30 minutes.
- This is a great use for leftover rice.
- Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
- Try different veggies, or add things like mushrooms, etc. for a different twist.
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