Old School Chicken And Rice Casserole Recipe

I pulled a vintage Chicken Rice Casserole from my mom’s recipe box and reworked it with a parmesan and onion twist plus one unexpected pantry star.

I grew up on casseroles that sneaked up on you, and Old School Chicken And Rice Casserole still does that. I love how simple cooked chicken and grated Parmesan cheese suddenly make a humdrum dinner feel like something worth talking about, like a sneaky upgrade to weeknight life.

It looks plain, but there are these little pockets of flavor that hit you—creamy, salty, a touch sharp—and yeah it brings to mind Campbell’s Cheesy Chicken And Rice Casserole while being a bit rougher around the edges. I can’t explain why it’s so satisfying, but it keeps pulling me back.

Ingredients

• Cooked chicken brings protein, keeps casserole hearty, sometimes a little bland alone, add seasoning.
• Long grain rice soaks up flavors, adds carbs and comforting texture, not much fiber.
• Condensed cream soups give creaminess, salt and umami, but can be high in sodium.
• Yellow onion adds sweetness when cooked, a bit of fiber and savory depth.
• Garlic gives sharp, fragrant punch, tiny carb boost, lots of flavor, not sweet.
• Milk loosens mixture, adds calcium and some protein, keeps casserole from drying.
• Parmesan adds salty, nutty umami, a little fat and protein, great topping.
• Butter brings richness and mouthfeel, adds saturated fat, helps brown top nicely.

Ingredient Quantities

• 3 cups cooked chicken, shredded or chopped, about 1 1/2 to 2 lb raw
• 1 cup instant long grain white rice (uncooked)
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 (10.5 oz) can condensed cream of celery soup
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 1/2 cups milk
• 1/2 cup water
• 3/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with a little butter or nonstick spray.

2. In a large bowl stir together the three condensed soups, milk, and 1/2 cup water until mostly smooth. Add the 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. Stir in 1 cup instant long grain rice, the finely chopped onion and the minced garlic. Let the mixture sit 5 minutes so the rice starts to absorb liquid.

4. Fold in the 3 cups cooked chicken and 1/2 cup of the grated Parmesan so everything is evenly distributed.

5. Pour the mixture into the prepared baking dish, spread into an even layer, and cover tightly with foil.

6. Bake covered for 30 to 35 minutes, until the casserole is bubbling and the rice feels tender when you poke it with a fork. If your cooked chicken was cold from the fridge add 5 more minutes.

7. Remove foil, sprinkle the remaining 1/4 cup Parmesan over the top and bake uncovered another 8 to 10 minutes to let the top brown and the cheese melt. If you like a crustier top you can broil 1 to 2 minutes but watch it close, cheese burns fast.

8. Let the casserole rest 5 minutes before serving so it firms up a bit. Taste and adjust salt or pepper if needed. Leftovers keep well and actually taste better next day.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowl for the soups, milk and rice
3. Measuring cups and spoons
4. Wooden spoon or rubber spatula for stirring
5. Whisk to smooth the condensed soups and milk
6. Chef’s knife and cutting board for the onion and chicken
7. Aluminum foil to cover the casserole while baking
8. Oven mitts and a fork to check the rice doneness

FAQ

Old School Chicken And Rice Casserole Recipe Substitutions and Variations

• Cooked chicken: swap with rotisserie chicken or leftover roast turkey (use same amount). Canned chicken works too, just drain well. For a veg option, 14 oz firm tofu, pressed and cubed, tossed with 1 tsp poultry seasoning is a decent stand-in.
• Instant long-grain white rice: you can use 1 cup minute rice 1:1, or use regular long-grain (uncooked) but add about 1/2 cup extra liquid and bake 10–15 minutes longer. If you want brown rice, plan on 2 1/4–2 1/2 cups total liquid and about 45–60 minutes baking time.
• Three condensed cream soups: replace with about 3 1/2–4 cups of a simple white sauce (melt 2–3 tbsp butter, whisk in 3 tbsp flour, slowly add milk till thick) or use store-bought cream sauce. Plain Greek yogurt (about 3 cups) plus 1 tsp chicken bouillon gives a tangy, higher-protein swap, but reduce added water slightly.
• Parmesan cheese: swap for grated Asiago or Pecorino Romano for similar texture, or use 3/4 cup shredded sharp cheddar for a gooey, richer finish. If you pick a saltier cheese like Romano, cut the recipe salt in half.

Pro Tips

– Taste the soup + milk mix before you add salt. Those canned soups are already pretty salty so you prob dont need much extra, adjust at the end instead of over salting up front.

– Sauté the onion and garlic first till they’re soft and a little golden, even just 4 or 5 minutes. Raw onion can be sharp, cooked ones give way more flavor and make the casserole taste less flat.

– Warm or at least bring your cooked chicken toward room temp before folding it in. Cold chicken cools the whole dish and can make the bake time longer or the rice cook unevenly.

– If you want a crunchy top mix the last 1/4 cup Parmesan with about 1/2 cup panko or breadcrumbs and a tablespoon melted butter, sprinkle it on before the final few minutes of baking. If you broil to brown, watch it like a hawk, cheese burns fast.