This is one of those dishes that you probably used to prepare for your kids when they were younger, and most likely haven’t since!

With simple ingredients that are full of flavour, it’s a tasty classic, and it’s one that the whole family enjoyed, so why not bring it back?

This old-fashioned chicken and rice casserole is incredibly easy to make, and easy on the budget too, as well as being absolutely delicious! It’s the perfect, comforting, mid-week, winter meal on a shoestring. 

Ingredients

• 1 rotisserie chicken
• 2 cans cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup water
• 1 cup milk
• 2 cups instant rice, uncooked
• 3/4 cup grated Parmesan cheese

Method

1. Preheat oven to 200C.

2. Remove meat from the rotisserie chicken and discard the carcass and shred into small pieces. It’s up to you whether you include the skin or discard it too (it can add some extra flavour though!).

3. Combine shredded chicken, cream of chicken soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice in a large casserole dish and top with grated Parmesan cheese.

4. Bake, uncovered, for 40-50 minutes, or until golden brown.