🥘 Old School Chicken and Rice Casserole

Here’s a nostalgic and comforting Old School Chicken and Rice Casserole — made with simple pantry ingredients, it’s creamy, hearty, and full of down-home flavor. Just mix, bake, and enjoy! 🍗🍚

---

🥘 Old School Chicken and Rice Casserole

Prep Time: 10 minutes
Bake Time: 1 hour 15 minutes
Total Time: ~1 hour 25 minutes
Servings: 6

---

📝 Ingredients:

• 1 cup uncooked long-grain white rice (not instant)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 ½ cups chicken broth (or water)
• 1 tsp onion powder
• ½ tsp garlic powder
• Salt & pepper to taste
• 1½ lbs chicken thighs or breasts, bone-in or boneless
• 1 tbsp butter (cut into pieces, optional for richness)
• Optional garnish: chopped parsley or paprika

---

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Mix base layer:
   In the dish, combine uncooked rice, both soups, broth, onion powder, garlic powder, salt, and pepper. Stir until evenly mixed.
3. Add chicken:
   Nestle chicken pieces into the mixture. Sprinkle with more salt, pepper, and paprika if desired. Dot with butter.
4. Bake covered:
   Cover tightly with foil and bake for 1 hour.
5. Uncover & finish:
   Remove foil and bake another 15–20 minutes, until chicken is cooked through (165°F internal temp) and rice is tender.
6. Rest & serve:
   Let sit 5–10 minutes before serving to allow it to set.

---

✅ Tips:

• Want a golden top? Broil for 2–3 minutes after baking.
• Use boneless chicken thighs for juicier results.
• Add frozen peas or cooked broccoli for veggies.

---

🧊 Storage:

• Refrigerate: In an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.

---