Old School Chicken and Rice Casserole

Old School Chicken and Rice Casserole 4 cups chicken, cut up 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp pepper 1 cup water 1 cup milk 2 cups instant rice uncooked 3/4 cup Parmesan cheese grated Preheat oven to 400F. Lightly spray a 9x13-inch pan with cooking spray and set aside. In a large bowl combine chicken, soups, spices, pepper, water, milk and instant rice. Pour into a casserole dish and top with parmesan cheese. Bake uncovered for 40-50 minutes.