Chicken and Rice Casserole (with NO creamed soups!)

chicken and rice cassseroleI believe there are two types of people in this world.  Those who love casseroles and those who don’t.  Which are you?

I, personally, am a huge fan of casseroles because I am a mom afterall, and us moms LOVE these types of dishes.  They only mess up one pan, you get your protein, carb and veggie all in one and they are just so …. comforting.  All warm and creamy by the spoonful.  Minimal chewing required, it just basically slides down.

I thought my chicken and rice casserole days were over the day we threw out all the canned soups from our house.  But casserole lovers in the world you can REJOICE!!  We CAN still make our casseroles and eat them too!

The original recipe called for mushrooms, which as we all know I LOVE, but I decided to omit them due to a few not so over zealous mushroom lovers in this house.  But please, feel free to re-add them.  I will be doing just that because my picky daughter didn’t DARE touch this dish.  So since she won’t be eating it anyway, I might as well add what I like, right?

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Now before you go heading to your kitchen let me warn you … this casserole is on the bland side.  There’s no real kick or powerful flavors.   It is just a down home comfort casserole that can be shoveled in by the spoonful.   So if you have kids that like bland, then this is the casserole for you!

Tips:

  • Next time instead of shredding the chicken I think I’ll cut it in large chunks.  It got kind of lost in the rice
  • I just so happen to have a batch of my Cream of Mushroom soup in the fridge (I know!  why didn’t I think to use it?) and the next day I reheated some leftovers with some of the soup on the bottom of a bowl.  I liked it
  • Be SURE not to overcook your rice or it can very easily become a mushy mess
  • Next time I may try noodles instead of rice
  • If you’re using fresh green beans, be sure to precook them first or they’ll still be very crunchy

Recipe Adapted from:  Martha Stewart
I used all organic ingredients and hope you do as well 🙂

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Chicken and Rice Casserole

Ingredients

  • 4 cups shredded chicken, either precooked or from a small rotisserie chicken
  • 2 cups cooked brown rice
  • 1 Tbsp butter
  • 3 Tbsp olive oil, divided
  • 2 shallots or a small onion, minced
  • 1 pkg sliced mushrooms (optional)
  • 2 tsp minced garlic
  • 2 tablespoons whole wheat flour
  • 2 1/2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup green beans
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup reduced-fat sour cream
  • 1 cup freshly grated cheddar cheese
  • 1/2 cup fresh breadcrumbs
  • Salt and pepper

Instructions

  1. Make sure your chicken has been cooked and shredded, along with your rice being cooked.
  2. Preheat oven to 375 degrees.
  3. In a large skillet, heat 1 Tbsp of butter and 1 Tbsp oil over low/medium heat. Add the shallots or onions (and mushrooms if using) and for approx. 2 minutes until they soften. Add the garlic and season with salt and pepper. Continue cooking for another 5-6 minutes.
  4. Add the remaining 2 tablespoons oil and the flour to the pan. Stir with a whisk to combine and cook 1 minute.
  5. Add the chicken broth, whisking constantly, and bring to a boil. Add the shredded chicken and rice and return to a simmer. Stir in the peas, green beans, parsley, and sour cream; season with salt and pepper.
  6. Transfer mixture to a 9×11 baking dish. Sprinkle some (or a lot) of cheese on top and then finish it off with your breadcrumbs. Drizzling a little butter on top will help the breadcrumbs crisp up too.
  7. Bake for 15-20 minutes until brown and bubbly.

Notes

All nutrition information is approximate

Calories 256.2; Fat 15.4 gr; Chol 26.8 mg; Sodium 548.3 mg; Carbs 22.5 gr; Fiber 2.3 gr; Sugar 1.6 gr; Protein 7.7 gr

Nutrition

  • Serving Size: 8 servings

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Comments

  1. Amy Zagora says:

    Also, my bread crumbs are Italian seasoned instead of plain. Would that work or what could o substitute? Thank you!

  2. Prettyyy excited to find your website, this is the recipe that got me here.
    Really looking forward to trying it out in the kitchen–from what the previous posts say, seems im in for a real treat without MSG, kudos!!!

  3. Thank you so much for posting! I had some left over chicken and an over abundance of rice in the pantry!! This was delish and the family loved it. I didn’t follow the recipe completely as I was lazy and didn’t want to run to the store. I sub’d celery for green peas and ended up having the fresh green beans as a side. Also I don’t generally keep sour cream on hand but I always have plain Greek yogurt and it worked fabulously! ! This was great. The kids asked for seconds and would have eaten thirds had I let them. Thank you again!!

  4. This recipe was a huge hit with the whole family! My husband loves chicken and rice casseroles with cream of chicken or cream of mushroom soup. I was so excited to find a recipe without it! He said that this casserole was one of the best things I had ever made. Thanks for the recipe!

    • Oh thanks Shannon! That’s so sweet you took the time to leave a comment. I hope you find some other recipes that your family enjoys.

  5. I love casseroles but the hubby not so much. He has a thing about mixing stuff together, particularly veggies in his food. But I think I can modify this into a Chicken Bake and add Green Beans on the side. We just used our last Cream of Soup can last night. No more MSG for us! Please and Thank you! Need to go check out your Cream of Mushroom recipe. As our Cream of Mushroom Chicken & Stuffing is a family favorite. Thankfully I found some organic stuffing, need to find a healthier, non MSG riddled Cream of Mushroom Recipe. 🙂

    • thanks Jenny for your comment! Do try the soup recipe, I personally love it. It does take a while to get used to home made foods and not the familiar taste you brain will recognize from canned creamed soups, does that make sense? lol But once you detox from it you’ll never go back, I promise!

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