This Chicken and Rice Casserole is a blast from the past. Rotisserie chicken in a creamy, rice filling topped with bread crumbs! A family favorite meal!
Preheat oven to 350F degrees. Spray an 11x7-inch baking dish with nonstick cooking spray.
In a large bowl, stir together chicken, cooked rice, soup, mayonnaise, chicken stock and finely diced onion. Optional: season with salt, pepper and garlic powder to taste.
Spread mixture into prepared baking dish.
In a small bowl, combine bread crumbs with melted butter.
Sprinkle evenly over chicken mixture.
Bake in preheated oven for about 35-40 minutes until golden brown and bubbly. Sprinkle with parsley.
Then serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you prefer your onions super soft, I would suggest sautéing them in a little butter first.
If you don't like cream of celery, you can substitute with cream of chicken or cream of mushroom.
Be careful when adding additional salt. The cream of celery, chicken stock and butter all contain salt as well.
Crushed crackers or panko bread crumbs can be substituted for the plain bread crumbs.
I sprinkled the top with some freshly chopped parsley. That is completely optional. I just wanted to give it some color.