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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.

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)

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

Find it online: https://thefamilycooking.com/chicken-and-rice-casserole-without-soup-recipe/