If you grew up any time during the 1960s, 70s or even 80s you probably had some version of this dish for dinner at one time or another. The soups may have varied and the toppings may have varied but it was a standard meal in many homes. We were talking about this dish the other night and decided to dig out the old recipe from the label on the can.
I I had my daughter make the recipe just to see how easy it was. When we were done she wouldn’t even try it once it was cooked. She hated the smell and texture of the canned soups when she was making the casserole that she absolutely refused to eat it. Not even one bite. f you have been following my blog for any length of time you know I am an advocate for not using cans of stuff, packets of mixes, or jars of sauce when you don’t need to. If you have the time and ingredients on hand making those things from fresh always tastes better. She is used to making the sauce with butter, flour, milk, and chicken stock plus mushrooms or pieces of chicken depending on the flavor we want. She thought the cans of condensed soup were too much. But, that being said there are times when you need a quick meal that will feed your family in the easiest and quickest way possible. This is one of those recipes.
But, from the rest of my family I got a text telling me how delicious and amazing the casserole was. This was one of those nights we were eating in shifts and I had left the casserole in the refrigerator for the first shift to bake when they got home. They both loved it so much they had two huge servings. I guess it all depends on what your tastes are because they thought this was one of the best rice casseroles ever.
Serve this with a green vegetable such as steamed broccoli and a green salad for a complete meal.
Old Fashioned Chicken and Rice Casserole