Chicken and Rice Casserole Without Soup Recipe

Why You’ll Love This Recipe

• Made completely from scratch without canned soup
• Creamy, comforting, and family-friendly
• Uses simple pantry staples
• Perfect for meal prep and leftovers
• One-dish meal with easy cleanup
• Customizable with vegetables and seasonings
• Budget-friendly and filling
• Great for busy weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Casserole

• 2 cups cooked chicken, shredded or diced
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup frozen peas and carrots
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 cup shredded cheddar cheese (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the onion and cook for 3–4 minutes until softened.
5. Stir in the garlic and cook for 30 seconds.
6. Sprinkle the flour over the onion mixture and stir continuously for 1 minute.
7. Gradually whisk in the milk and chicken broth until smooth.
8. Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
9. Stir in the salt, pepper, thyme, and paprika.
10. Remove the saucepan from the heat.
11. In the prepared baking dish, combine the uncooked rice, cooked chicken, frozen peas and carrots, and the homemade sauce.
12. Stir everything together until evenly distributed.
13. Cover tightly with foil.
14. Bake for 45–50 minutes, or until the rice is tender and most of the liquid has been absorbed.
15. Remove the foil and sprinkle the cheddar cheese over the top if using.
16. Return to the oven and bake uncovered for 5–10 minutes until the cheese is melted.
17. Let the casserole rest for 10 minutes before serving.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 55–60 minutes
• Rest Time: 10 minutes
• Total Time: 1 hour 20 minutes

Variations

• Broccoli Chicken Rice Casserole: Add 2 cups of broccoli florets.
• Cheesy Version: Increase the cheese and add mozzarella or Monterey Jack.
• Mushroom Casserole: Stir in sautéed mushrooms.
• Herb Chicken Casserole: Add fresh parsley, rosemary, or sage.
• Brown Rice Version: Use brown rice and increase the cooking time by 20–25 minutes.
• Spicy Casserole: Add cayenne pepper or diced green chilies.
• Bacon Chicken Rice Casserole: Mix in cooked crumbled bacon before baking.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat individual portions in the microwave for 1–2 minutes or warm larger portions in a 350°F (175°C) oven for 15–20 minutes. Add a splash of milk or broth if the casserole seems dry.

FAQs

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a convenient and flavorful option for this recipe.

Why make this casserole without canned soup?

Making the sauce from scratch provides fresher flavor and allows you to control the ingredients and sodium levels.

Can I use brown rice?

Yes, but brown rice requires additional liquid and a longer baking time.

Do I need to cook the rice beforehand?

No. The rice cooks in the casserole as it bakes.

Can I make this casserole ahead of time?

Yes. Assemble it up to 24 hours in advance, cover, and refrigerate until ready to bake.

What vegetables work well in this casserole?

Peas, carrots, broccoli, corn, green beans, mushrooms, and spinach are all great additions.

Can I freeze this casserole?

Yes. Allow it to cool completely, then freeze in an airtight container for up to 3 months.

How do I know when the casserole is done?

The rice should be tender and most of the liquid should be absorbed.

Can I use chicken thighs instead of chicken breast?

Absolutely. Cooked chicken thighs add extra richness and flavor.

What can I serve with chicken and rice casserole?

A green salad, roasted vegetables, garlic bread, or steamed vegetables make excellent side dishes.

Conclusion

Chicken and Rice Casserole Without Soup is a comforting homemade classic that proves you don’t need canned ingredients to create a rich and satisfying meal. With tender chicken, fluffy rice, vegetables, and a creamy sauce made from scratch, this casserole is perfect for family dinners, meal prep, and cozy nights at home. Simple, hearty, and full of flavor, it’s a recipe you’ll want to make again and again.

Chicken and Rice Casserole Without Soup Recipe

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Chicken and Rice Casserole Without Soup is a creamy, comforting homemade casserole made with tender chicken, fluffy rice, vegetables, and a rich sauce from scratch. Perfect for family dinners, meal prep, and cozy weeknight meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Bake
• Cuisine: American
• Diet: Halal

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup frozen peas and carrots
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 cup shredded cheddar cheese (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the onion and cook for 3 to 4 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Sprinkle the flour over the onion mixture and stir continuously for 1 minute.
6. Gradually whisk in the milk and chicken broth until smooth.
7. Cook for 3 to 5 minutes, stirring frequently, until the sauce begins to thicken.
8. Stir in the salt, pepper, thyme, and paprika, then remove from the heat.
9. In the prepared baking dish, combine the uncooked rice, cooked chicken, frozen peas and carrots, and the sauce.
10. Stir until evenly mixed, then cover tightly with foil.
11. Bake for 45 to 50 minutes, or until the rice is tender and most of the liquid has been absorbed.
12. Remove the foil and sprinkle the cheddar cheese over the top if using.
13. Bake uncovered for 5 to 10 minutes until the cheese is melted.
14. Let the casserole rest for 10 minutes before serving.

Notes

• Use rotisserie chicken for a quick and flavorful shortcut.
• Add broccoli, mushrooms, corn, spinach, or green beans for extra vegetables.
• Brown rice can be used but requires additional liquid and 20 to 25 minutes more baking time.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze cooled casserole for up to 3 months.
• Add a splash of milk or broth when reheating if the casserole seems dry.

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 760 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 95 mg