Chicken and rice casserole, aka leftovers. A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

Made with rice mix and soup, this meal couldn't be easier. How to Make Chicken and Rice Casserole. First, note that we use chicken thighs, instead of the more popular For this chicken and rice casserole I like to use use medium or long grain white rice. You can cook Chicken and rice casserole, aka leftovers using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chicken and rice casserole, aka leftovers

Prepare 4 cups of packed leftover cold cooked rice.
It's 3 cups of leftover cold cooked chicken.
It's 1 of large can (22.6 oz) cream of mushroom soup.
You need 1 can (15.25 oz) of whole kernel corn, drained.
Prepare 1 cup of frozen peas.
It's 1/4 of Parmesan cheese.
Prepare of Pepper, garlic and onion powders.
Prepare 1/2 cup of water.
Prepare of Grated cheese of choice for top.

I thought I'd have leftovers, but we were fighting for the last little bites at. A contemporary take on a hearty meal that will make you nostalgic for grandma's kitchen. Add shallots, leek, carrots, celery, salt and pepper. This chicken and rice casserole dinner from Delish.com is the easiest decision you'll make all week.

Chicken and rice casserole, aka leftovers step by step

Preheat the oven to 350. Spray or butter a medium sized casserole dish..
In a large bow, combine the first 8 ingredients well. Pour into greased casserole and cover with aluminum foil. Bake for 45 minutes..
After 45 minutes pull it out of the oven, crank the temp to 400, and remove foil. Add your grated cheese to the top and return to the oven uncovered for 15 minutes longer. Allow it to sit for a bit to thicken. I serve it with salad and garlic bread..

Is there anything more comforting than a chicken & rice casserole? It's the type of recipe we turn to time after time again during the fall and winter, just like roast. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that 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. Leftover chicken, rotisserie chicken, or store-bought chicken strips work very well in this dish. There are no set rules: add chopped jalapeños, make a cilantro-based dressing to add on top after baking, or pan fry some bacon and top the casserole with it for a little extra decadence.