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Chicken Rice Casserole Recipe Without Canned Soup

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Chicken and Rice Casserole No Canned Soup Veggie casserole, Rice casserole, Whole food recipes
Chicken and Rice Casserole No Canned Soup Veggie casserole, Rice casserole, Whole food recipes from www.pinterest.com

Description

This chicken rice casserole recipe without canned soup is a delicious and easy-to-make meal that the whole family will love. Instead of using canned soup, this recipe uses a homemade cream sauce made with milk and flour. The result is a creamy and flavorful casserole that is perfect for a cozy night in or a family dinner.

Prep Time

The prep time for this recipe is about 20 minutes. You will need to chop the chicken and vegetables, cook the rice, and make the cream sauce before assembling the casserole.

Cook Time

The cook time for this recipe is about 30 minutes. The casserole will need to bake in the oven for 20-25 minutes until it is hot and bubbly.

Ingredients

  • 2 cups cooked white rice
  • 2 cups cooked and shredded chicken
  • 1 cup sliced mushrooms
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1/2 cup frozen peas
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Whisk

Method

  1. Preheat your oven to 375°F.
  2. In a large skillet, melt the butter over medium heat.
  3. Add the mushrooms, onion, and bell pepper to the skillet and sauté until the vegetables are tender.
  4. Sprinkle the flour over the vegetables and stir to combine.
  5. Slowly pour in the milk while whisking constantly to prevent lumps.
  6. Add in the garlic powder, salt, and black pepper and continue to whisk until the sauce thickens.
  7. Add the cooked rice, shredded chicken, and frozen peas to the skillet and stir to combine.
  8. Pour the mixture into a 9x13 inch baking dish.
  9. Sprinkle the shredded cheddar cheese on top of the casserole.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is hot and bubbly.

Notes

This chicken rice casserole can be made ahead of time and stored in the refrigerator until you're ready to bake it. You can also freeze the casserole before baking and then thaw it in the refrigerator overnight before baking.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 22g
  • Protein: 18g
  • Sugar: 3g
  • Sodium: 320mg

Recipe Tips

To save time, you can use leftover cooked chicken or a rotisserie chicken from the grocery store. You can also use any vegetables you have on hand, such as carrots or broccoli, instead of the mushrooms, onion, and bell pepper. If you prefer a spicier casserole, you can add a pinch of cayenne pepper or red pepper flakes to the cream sauce. Serve this casserole with a side salad or some crusty bread for a complete meal.

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