Best 6 Old School Chicken And Rice Recipes
Old school chicken and rice is a classic dish that can be enjoyed by people of all ages. It's made with simple, inexpensive ingredients that are usually already in your pantry. This hearty dish can be prepared in one pot, making cleanup a breeze. Whether you need a quick and easy dinner or just a comforting meal, old school chicken and rice is sure to hit the spot.
Here are our top 6 tried and tested recipes!
OLD SCHOOL CHICKEN AND RICE CASSEROLE
Old School Chicken and Rice Casserole - seriously THE BEST!!! Everyone cleaned their plate and went back for seconds - even our picky eaters!!! Chicken, cream of chicken, cream of mushroom, cream of celery, onion powder, garlic powder, water, milk, instant rice and parmesan cheese. This has quickly become a family favorite! We make it at least once a month. SO good!!
Provided by Plain Chicken
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
- Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop.
- In a large bowl, combine, chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice. Pour into prepared pan. Top with grated parmesan cheese.
- Bake uncovered for 40 to 50 minutes.
OLD SCHOOL CHICKEN AND RICE CASSEROLE
This Old School Chicken and Rice Casserole is a classic for a reason. The rice and chicken are deliciously seasoned, and the rice cooks up perfectly. Dinner doesn't get any easier than this Chicken Rice Casserole!
Provided by Jillian - a Food Folks and Fun original!
Categories Main Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Move oven rack to the middle position and preheat oven to 350 degrees F.
- Lightly spray a 13x9 baking dish with nonstick cooking spray.
- In a medium pan over medium heat, melt butter.
- Add diced onions and celery and cook until soft, about 4-5 minutes. Remove from heat.
- In a large bowl combine rice, broth, and soup.
- Add cooked onions and celery.
- Pour the mixture into the prepared baking dish.
- Lay the chicken breaste on top of rice mixture.
- Bake for 45-60 minutes or until rice is tender and chicken is cooked through.
- Serve immediately
Nutrition Facts : ServingSize 2 cups, Calories 460 kcal, Carbohydrate 46 g, Protein 30 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1104 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g
OLD-FASHIONED CHICKEN AND RICE SOUP
This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.
Provided by zippiestfriend
Categories Chicken
Time 30m
Yield 6 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
- Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
- Sprinkle with flour. Cook 3 to 4 min, browning lightly.
- Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
- Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
- Variation.
- For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
- If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.
OLD-FASHIONED CHICKEN AND RICE (OAMC)
This is from the Cook for a Day, Eat for a Month Cookbook. It was easy to make, and it's simple flavor makes it yummy for the whole family.
Provided by kfoisy
Categories One Dish Meal
Time 35m
Yield 1 9X13 pan, 6 serving(s)
Number Of Ingredients 9
Steps:
- In large Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender.
- To Freeze: Place in labeled freezer bags; freeze.
- To Serve: Place into large skillet; heat over med heat until heated through. Serve.
Nutrition Facts : Calories 359.9, Fat 11.5, SaturatedFat 3.3, Cholesterol 51.8, Sodium 373.1, Carbohydrate 43, Fiber 1.7, Sugar 2.5, Protein 19.7
OLD SCHOOL CHICKEN AND RICE CASSEROLE RECIPE - (4/5)
Provided by Susan52
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Remove skin from rotisserie chicken and discard. Remove chicken meat from bones and chop. In a large bowl, combine, chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice. Pour into prepared pan. Top with grated parmesan cheese. Bake uncovered for 40 to 50 minutes.
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g
Tips:
- Choose the right chicken. Bone-in, skin-on chicken thighs or breasts are best for this dish, as they will stay moist and flavorful during cooking. If you prefer boneless, skinless chicken, be sure to cook it over low heat so that it doesn't dry out.
- Use a variety of vegetables. This recipe calls for onion, celery, and carrot, but you can also add other vegetables such as bell pepper, zucchini, or mushrooms. Get creative and use what you have on hand.
- Season the chicken and rice well. This is a simple dish, so it's important to use flavorful seasonings. Garlic powder, onion powder, paprika, and salt and pepper are all good choices. You can also add fresh herbs, such as thyme or rosemary, for extra flavor.
- Cook the chicken and rice together. This is a one-pot meal, so you can cook the chicken and rice together in the same pot. This saves time and cleanup. Be sure to add enough liquid to the pot so that the rice can cook through.
- Let the dish rest before serving. Once the chicken and rice is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld together and the rice to absorb any remaining liquid.
Conclusion:
Old-school chicken and rice is a simple, yet flavorful dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken or rice. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.
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