Ingredient List
- 4 cups diced rotisserie chicken meat
- 1 cup whole milk
- 1 cup water
- 10.5 oz cream of celery soup
- 10.5 oz low sodium cream of chicken soup
- 10.5 oz reduced sodium cream of mushroom soup
- 2 cups instant rice, uncooked
- 3/4 cup shredded parmesan
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 400ºF and lightly coat a 9×13-inch pan with cooking spray. Set aside.
- Remove skin from rotisserie chicken, shred meat into bite-sized pieces, and discard bones.
- In a large bowl, mix shredded chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, 1 cup water, 1 cup milk, and 1 cup instant rice until well combined.
- Transfer mixture to prepared pan, spread evenly, and top with grated Parmesan cheese.
- Bake uncovered for 40-50 minutes until bubbly and golden brown. Let rest for a few minutes before serving.
