Easy Chicken and Rice Casserole
Easy Chicken and Rice Casserole is packed full of all the creamy comforts of a home cooked meal. It's grandma's chicken and rice made easily, conveniently, and as deliciously as if made from scratch.
Servings: 10
Calories: 510kcal
Ingredients
- 4 cups rotisserie chicken chopped
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- 1 cup water
- 1 cup milk
- 2 cups instant rice uncooked
- 1 cup cheddar cheese blend shredded
- 1 to 1 ½ cups panko crumbs
- 4 to 6 teaspoon butter melted
Instructions
- Preheat oven to 400 degrees. Spray 9 X 13 pan with cooking spray.
- Remove skin from rotisserie chicken. Pull off meat from bones and chop into bite size pieces.
- In a large bowl mix together soups, salt, pepper, onion powder, milk, water. Add in chicken, rice, and cheese and mix until well combined.
- Pour into baking dish.
- Top with panko crumbs and drizzle with butter. (You may also combine the melted butter and crumbs and them sprinkle on top of casserole.
- Bake uncovered for 35 to 40 minutes, until bubbly and golden brown.
Nutrition
Serving: 10Servings | Calories: 510kcal | Carbohydrates: 29g | Protein: 35g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1268mg | Fiber: 1g | Sugar: 2g