Old school chicken and rice casserole

Old school chicken and rice casserole

Ingredients

    1 rotisserie chicken (4 cups)
    1 (10.75-oz) can cream of chicken soup
    1 (10.75-oz) can cream of celery soup
    1 (10.75-oz) can cream of mushroom soup
    ½ tsp onion powder
    ¼ tsp garlic powder
    ¼ tsp pepper
    1 cup water
    1 cup milk
    2 cups instant rice, uncooked
    ¾ cup grated parmesan cheese (fresh or green can)

Old school chicken and rice casserole

Instructions

heat kitchen appliance to 400ºF. gently spray a 9x13-inch pan with preparation spray. Set aside.
take away skin from rotisserie chicken and discard. take away chicken meat from bones and chop.
in a very giant bowl, combine, shredded chicken, cream of soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice. Pour into ready pan. prime with grated cheese cheese.
Bake uncovered for forty to fifty minutes.