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Old School Chicken and Rice Casserole

Old School Chicken and Rice Casserole

My mom was an old-school chicken and rice casserole queen and now I know why. Just mix everything, dump it in a casserole dish, bake, and voila!
5 from 3 votes
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 380kcal

Equipment

  • Casserole

Ingredients

  • 3 chicken breasts, cubed
  • 2 cups water
  • 1 cup rice
  • 1 cup vermicelli noodles
  • 2 - 10.75oz cans cream of chicken and mushroom soup
  • ½ cup onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 - 10.750z can cream of celery soup
  • ½ cup red bell pepper, finely chopped
  • Salt and freshly ground pepper to taste

Instructions

  • Preheat the oven to 400F.
  • In a big bowl, combine the cream of chicken and mushroom soup, cream of celery soup, rice, noodles, and water
  • Add the cubed chicken, chopped onion, bell pepper, and chopped parsley. Season with salt and pepper and mix well
  • 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.

Nutrition

Calories: 380kcal | Carbohydrates: 48g | Protein: 22g | Fat: 10.5g
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