I’m not going to tell you that you’ll like this from-scratch (NO CANNED SOUP) Chicken and Rice Casserole. No, I am not. Instead I am going to tell you that you are going to fall head over heels, like tell everyone that you know, sing from the rooftops, in love with it.
Okay maybe I am laying it on a bit strong, but this Chicken and Rice Casserole recipe… it’s good. Like really, really good. And it is made entirely from scratch with fresh veggies, chicken breast and brown rice with cheese on top!
I’m going to get into how to make chicken and rice casserole without canned soup, in just a jiffy, but before I do, I feel I should confess I sat down to write this post eleven billion hours ago but have ended up on an internet Odyssey of inadvertently delighting in learning about all sorts of casserole related lexicon.
Facts About Traditional Casseroles
For example, do you know what a Hotdish is? A hotdish is a casserole from the Midwest that is usually made with canned cream soup, veggies (usually frozen or canned) and some sort of starch. One of the most famous kinds of hot dish involves tater tots on top! I do not think I can go through life without trying it. It sounds too strange to not be good. And everything in moderation, right?
I also learned that a “covered dish” is not a covered dish at all. It’s actually a party where everyone brings a dish to share. Like a pot luck.
Furthermore, I learned that whereas a Hotdish always includes sauce, veggie, starch and almost always a protein, Casseroles do not have to have all of those components. For example, Chicken Divan does not have the starch part of the meal in it. It would be served over noodles or rice.
This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies. Though without the canned soup nor tater tots, I can’t really see that it would be considered one.
Speaking of the fact that it doesn’t have canned soup, let’s get into that!
How to Make Healthy Chicken and Rice Casserole Without Canned Soup
- First start with softening the fresh veggies in a skillet. I used a combo of onion, carrots, celery and garlic in a little bit of butter. If you prefer red bell peppers or broccoli they would work instead. I would use the onion no matter what for the best flavor.
- Why butter instead of oil? I used butter because I wanted the casserole to taste classic and buttery! I used two tablespoons, and it does add a subtle butter flavor. If you prefer to use extra-virgin olive oil it will work fine.
- After the veggies are softened, make the sauce which is a combo of broth and cream cheese. The heat melts the cream cheese right into the broth and it takes on a tangy creamy flavor – IMO –> totally casserole appropriate! If you are concerned about locust bean gum, which is commonly added to stabilize commercially produced cream cheese, look for locally produced cream cheese made without stabilizers. Even better if it’s organic! I love this cream cheese from Vermont.
- Layer the ingredients into a casserole dish. Start with the rice. Note: the rice is Brown Minute Rice, which is par-cooked and dehydrated brown rice. So it is whole-grain, but cooks quickly. On top of the rice, add on the veggies, the cubed chicken, then pour on the broth mixture. Last add on thawed peas, cover with foil and transfer to the oven.
- After the rice is cooked and has soaked up all the sauce, remove the cover and add on shredded cheese. I like to grate my cheese by hand for a recipe like this. Bagged shredded cheese is awesome and convenient, but it is coated in starch to keep it from clumping together in the package. That inhibits it from melting together too unfortunately. So if you want maximum cheesiness (who doesn’t) then shred your cheese by hand. Today I used orange NY Sharp cheddar cheese but white cheddar would work great too. Add that on top of the casserole, and pop it back in the oven to melt.
- I let the casserole sit for about 10 minutes to cool down a bit before we dug into it. I also added on some fresh parsley on top to make it prettier.
More Casseroles To Try
Chicken Divan Made with fresh broccoli and no canned soup
Macaroni and Cheese with Broccoli Made with fresh or frozen chopped broccoli, with crunchy breadcrumb topping
Macaroni and Cheese with Butternut SquashA grown-up mac and cheese if ever there were one, made with rosemary and Gruyere Cheese
Chicken and Biscuits Casserole On the best-of list- not to be missed!
Potato and Parsnip Gratin A great side dish for the holidays
If you’re looking for an alternative to canned cream of chicken soup, try this from scratch condensed Gluten-free Cream of Chicken Soup.
Questions
Have you had a casserole or hotdish with tater tots on top?
What casseroles are popular where you live?
If you make this recipe, please come back and leave a review and star rating! I appreciate it so much!
Thanks for reading and Happy Cooking!
~Katie
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Chicken and Rice Casserole- a healthy from-scratch version made without canned soup! Whole-grain quick cooking brown rice, lean chicken breast, creamy sauce and fresh veggies bakes up to make a complete meal! 441 cal, 31 g protein! Naturally gluten-free and kid friendly.
Ingredients
3 cups instant brown rice
2 tablespoons unsalted butter
1 large sweet onion, diced
1 cup finely chopped carrots
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 teaspoon salt
1 teaspoon dry thyme
½ teaspoon pepper
4 cups reduced-sodium chicken broth
4 ounces cream cheese, cut into chunks
1 pound chicken breast, cut into cubes
3/4 cup peas
2 cups (8 ounces) shredded cheddar cheese
Chopped fresh parsley for garnish, optional
Instructions
- Preheat oven to 375 degrees F. Coat a 9 by 12 baking dish with cooking spray. Spread rice on top.
- Melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, garlic, salt, thyme and pepper, and cook stirring often until the vegetables are just starting to brown, 4 to 5 minutes. Scrape vegetable mixture out onto the rice, covering evenly.
- Add broth to the skillet, increase heat to high and bring to a simmer. Remove from heat, and whisk in cream cheese until melted.
- Top rice and vegatbles with chicken and peas. Pour in broth mixture, gently so as not to disturb the chicken and rice too much.
- Cover with foil and transfer to the oven. Bake until the chicken is cooked through and the rice has absorbed the liquid, about 45 minutes.
- Remove foil, top with cheese and return to the oven until melted, about 10 minutes. Let rest uncovered for 10 minutes and serve hot garnished with parsley if desired.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 441
- Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 31 g
Keywords: casserole,chicken and rice,instant rice,chicken,healthy,cream cheese,vegetables,cheese,broth,gluten-free,wheat-free,whole grain,
I know I’d be head over heels for this! I grew up on those canned soups and I will never use those again. I’m totally on board with these ingredients and love the sound of the cream cheese chunks!
★★★★★
I so appreciate your appreciation Marcie. Lol. It’s so much better from scratch!
I lived on hot dish recipes that used canned cream soups throughout college, it almost made me feel like an adult because it was one of the only things I could cook. This is a great (healthy) grownup version!
★★★★★
Oh wow! I have so much catching up to do. Glad you appreciate this from scratch version.
This casserole looks so good and I love that it’s made without canned soup! I also enjoyed reading your casserole trivia.
★★★★★
Thanks Louise. Let me know if you try it!
My family loves casseroles such as this one. Perfect comfort food.
Same here! My family was super excited about the fact I was working on this recipe.
I love it that this makes the filling from scratch, but it’s still very easy.
★★★★★
It really isn’t hard at all. Glad you like it!
I didn’t know all these facts about casseroles. Quite interesting! And I love the ingredients that go into making this recipe. Not to mention the fact that your pictures are making me want to try it right now!
★★★★★
Thanks for saying so, I always struggle with taking pictures of casseroles so I really appreciate it.
Your post is the wiki to casseroles. I love reading info like such on posts. Such a well written and thought through post.
The recipe sounds so good and easily doable. Another brownie point. Just fabulous.
★★★★★
Thanks so much! I am glad you find this post so useful!
Great recipe. Does the chicken get added to the dish raw r pre-cooked?
It goes in raw. Then in step 5, you bake it until it is cooked through about 45 minutes. I hope you enjoy it Liz.
Hey how about Neufchatel cheese to sub in for the whole-deal cream cheese? A little less fat with the same comforting effect and taste? What do you think, Katie?
One more question: How to modify for “regular” brown rice that isn’t “instant” – cook the rice for about half its normal time on the stove-top, and then assemble the casserole? I’ll try that and see how it goes.
Hi Ann, Welcome. I am thrilled you’re here and glad this recipe appeals to you. As far as subbing in Neufchatel in this recipe, it should work fine, however here’s why I wouldn’t recommend it: You’ll only save 20 calories per serving and you’ll be adding xanthan gum, carob bean gum and guar gum to your recipe. I’m more in favor of using less of the real mccoy when you’re adding in an ingredient for flavor. {Same story for mayo.} My thoughts are, if you want to save on calories a bit, you can cut the amount of full fat cream cheese in half. As far as the instant rice swap, I am not sure how the rice will work out. It took a bit of trial and error in the testing process to get the right balance of liquid for this, so I am not sure how that would work. If you do try it, let me know how it goes.
Wow, this chicken and rice casserole looks so delicious. I know a few casserole dishes, such as lasagna and mac and cheese casseroles but considering that rice is a staple food here in the Philippines, I’m sure people here will love this recipe. Thanks for sharing!
Looks delish! Any recommendations for freezing this?
I think it should freeze well. Bake it all the way through as directed, cool completely, wrap well then freeze. Thaw in the fridge for a full day before reheating.
Hi, I was wondering if I can make this ahead in the morning..not bake it until later. Will that work?
Hi Janet,
I haven’t tested a make-ahead option for this recipe. Since there is raw chicken, I would not recommend it. One thought would be to sub in cooked diced chicken thigh meat. (It is more forgiving when cooked for a long time.) Then in step 5 make bake an extra 10 minutes or so, since it will be going into the oven cold.
Zero flavor, so bland I will not try this recipe again unless I doctor it with spices to add flavor- you will disappointed if you follow recipe!
★
Hey Gretchen. Wow. That is out of the blue. I am really shocked and bummed to hear you didn’t like it. Before I have my cross-tester take this one back to the kitchen, I have three questions for you: What type of salt did you use? Regular table salt, kosher salt or sea salt? Was it a coarse or fine salt? And second, what brand of chicken broth did you use? Third: I mentioned in the notes that I used sharp cheddar. Did you? Thanks so much for helping to get to the bottom of this. I appreciate it the feedback.