If you’re in the mood for a cozy, comforting meal that reminds you of your childhood, look no further than this Old School Chicken and Rice Casserole. This dish is a classic family favorite, perfect for chilly evenings or when you simply need a touch of home-cooked goodness.

It’s a straightforward recipe that combines tender chicken, creamy soup, and hearty rice, topped with a crispy, golden crust. This casserole is sure to become a staple in your recipe collection, especially on those nights when you crave something simple yet satisfying.

Ingredients Needed for This Recipe

1 1/2 cups of uncooked white rice

3 cups of chicken broth
1 can (10.5 oz) of cream of chicken soup
1 can (10.5 oz) of cream of mushroom soup

1/2 cup of milk
1 teaspoon of garlic powder
1 teaspoon of onion powder

1/2 teaspoon of black pepper
4 chicken breasts (boneless, skinless)
1 cup of shredded cheddar cheese

Fresh parsley, chopped (for garnish)

Instructions for Making Old School Chicken and Rice Casserole

Preheat your oven to 350°F (175°C). This will ensure your casserole cooks evenly.
Prepare the rice and liquid mixture. In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, cream of mushroom soup, milk, garlic powder, onion powder, and black pepper. Stir well to ensure that all the ingredients are evenly mixed.

Layer the chicken. Lightly grease a 9×13 inch baking dish. Lay the chicken breasts evenly on the bottom of the dish.
Add the rice mixture. Pour the rice and soup mixture over the chicken in the baking dish. Make sure the chicken is completely covered. This will allow the chicken to cook through and the rice to absorb all the flavors as it bakes.
Bake covered. Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes. This helps to keep the moisture in and cook the rice and chicken thoroughly.

Add cheese and finish baking. Remove the foil, sprinkle the top of the casserole with shredded cheddar cheese, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish and serve. Let the casserole sit for a few minutes after removing it from the oven. Then, garnish with chopped fresh parsley before serving to add a touch of color and freshness.

Tips for Perfecting the Recipe

Choose the Right Rice: The type of rice you use can significantly affect the texture of the casserole. Long-grain white rice is preferred for its fluffy and separate grains after cooking. Avoid using minute rice as it can become too mushy in this dish. If you’re aiming for a healthier version, brown rice is an excellent substitute, though it may require additional cooking time to reach the desired tenderness.

Check the Liquid Ratio: The key to perfectly cooked rice in a casserole is ensuring the correct liquid-to-rice ratio. Generally, the soup and broth mixture should just slightly cover the rice. If it looks too dry, you can add an extra 1/4 cup of broth before baking.

Season Well: While the soups add a creamy texture and flavor, enhancing the casserole with spices is vital. Don’t shy away from adjusting the garlic powder, onion powder, and black pepper. For an extra kick, a dash of paprika or a sprinkle of dried thyme complements the chicken beautifully.

Use Quality Chicken: Opt for good-quality chicken breasts. If they are overly thick, pound them slightly for even cooking. You can also use chicken thighs for more flavor due to their higher fat content.

Bake to Perfection: To avoid overcooking the chicken, which can make it tough and rubbery, check the casserole towards the end of baking. The chicken should be cooked through, and the rice should be tender. If the rice isn’t quite done but the top is getting too brown, cover with foil and continue cooking.

Serving Suggestions

Vegetable Pairings: Brighten this rich dish with a side of steamed or roasted vegetables. Broccoli, green beans, carrots, or a seasonal vegetable medley make for a balanced meal and add a pop of color to your plate.

Salad: A crisp green salad with a tangy vinaigrette can cut through the richness of the casserole. Consider salads that incorporate apples, nuts, and a balsamic dressing to introduce a contrasting flavor profile.

Breads: Serve with a side of crusty bread or garlic rolls to soak up any creamy sauce. For a more indulgent touch, brush the bread with garlic butter and a sprinkle of herbs before toasting.

Beverages: A light, crisp white wine such as a Sauvignon Blanc complements the creamy texture of the casserole. For a non-alcoholic option, a chilled sparkling water with a slice of lemon is refreshingly perfect.

Storage Tips

Cool Before Storing: Allow the casserole to cool to room temperature before storing to prevent condensation and sogginess. However, don’t leave it out for more than two hours to avoid bacterial growth.

Refrigerate Properly: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. To maintain the best quality, don’t leave the casserole in the baking dish as it may pick up metallic tastes from the pan.

Freezing: This casserole freezes well. Wrap it tightly with both plastic wrap and aluminum foil, or transfer it to a freezer-safe container. It can be stored frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: To reheat, cover the casserole with foil and bake in a preheated oven at 350°F until heated through. This can take about 20-30 minutes if refrigerated, or longer if from frozen. Microwaving individual servings is also an option, but be sure to cover the dish to keep the moisture in.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to one day in advance and keep it refrigerated until ready to bake. You may need to add an extra 5-10 minutes to the cooking time if it goes into the oven cold from the fridge.

Can I use different soups?
Absolutely! While cream of chicken and mushroom soups are traditional, you can use cream of celery, cream of broccoli, or even a combination to suit your taste preferences. Each type of soup will offer a unique flavor twist to the casserole.

Is it possible to make this recipe gluten-free?
Yes, you can make this dish gluten-free by using gluten-free condensed soups and ensuring that the chicken broth is certified gluten-free. Also, check the labels on your spices and any added ingredients.

How can I add more flavor to the casserole?
Consider adding a layer of sautéed onions, mushrooms, or bell peppers to the rice mixture before baking. Fresh herbs like rosemary or thyme can be mixed in or sprinkled on top before serving. A squeeze of lemon juice after baking adds a nice zesty finish.

What can I do if the rice isn’t cooked through?
If the rice is still hard after the recommended baking time, add a little extra broth (about 1/4 to 1/2 cup), stir gently, and return to the oven, covered, for an additional 10-15 minutes. Check periodically to avoid overcooking the chicken.

Old School Chicken and Rice Casserole

This recipe combines rich, savory Salisbury steak with smooth, creamy mashed potatoes infused with a hint of garlic—a pairing made in comfort food heaven.

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Serving Size

Ingredients

1 1/2 cups of uncooked white rice

3 cups of chicken broth
1 can 10.5 oz of cream of chicken soup
1 can 10.5 oz of cream of mushroom soup

1/2 cup of milk
1 teaspoon of garlic powder
1 teaspoon of onion powder

1/2 teaspoon of black pepper
4 chicken breasts boneless, skinless
1 cup of shredded cheddar cheese

Fresh parsley chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C). This will ensure your casserole cooks evenly.
Prepare the rice and liquid mixture. In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, cream of mushroom soup, milk, garlic powder, onion powder, and black pepper. Stir well to ensure that all the ingredients are evenly mixed.

Layer the chicken. Lightly grease a 9×13 inch baking dish. Lay the chicken breasts evenly on the bottom of the dish.
Add the rice mixture. Pour the rice and soup mixture over the chicken in the baking dish. Make sure the chicken is completely covered. This will allow the chicken to cook through and the rice to absorb all the flavors as it bakes.
Bake covered. Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes. This helps to keep the moisture in and cook the rice and chicken thoroughly.

Add cheese and finish baking. Remove the foil, sprinkle the top of the casserole with shredded cheddar cheese, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish and serve. Let the casserole sit for a few minutes after removing it from the oven. Then, garnish with chopped fresh parsley before serving to add a touch of color and freshness.