Monday, June 17, 2013

Chicken and Rice Casserole - No Cream of Something Soup!

It is very hard to find a casserole recipe without cream of something soup anymore.  I understand it is easier, but casseroles are easy in general.  I just prepared the sauce while I was cooking the chicken.  Definitely give this a's better for you, tastes better, and is super easy...what's not to love about that?!?

As with all casseroles this dish is pretty versatile.  You can use any veggie or rice you want.  I often make this with some carrots and celery sauteed with the onion.  Cauliflower, ,green beans, or peas would be a great replacement for the broccoli or whatever combination you like.  I had some broccoli leftover from last week so that worked out perfect for me tonight.  Use whatever you like and enjoy!

Chicken and Rice Casserole
1/4 cup butter
1 onion, diced
6 cloves garlic, minced
1 tsp seasoning salt
2 tsp parsley
1/2 tsp black pepper
1/4 cup flour
3 cups chicken broth
3 cups milk
2 cups long grain rice
1 lb chicken, cooked and chopped
2 cups shredded cheddar cheese
2 cups chopped broccoli
6 slices bacon, cooked and crumbled
  • Melt butter in a large skillet
  • Saute onions until translucent, about 10 minutes
  • Add garlic, seasoning salt, pepper, parsley, and flour
  • Cook for about 3 minutes to cook off the flour taste
  • Whisk in milk and chicken broth until smooth
  • Turn heat to medium-high and whisk in 1 cup of cheese until melted and the sauce comes to a simmer
  • Add rice, lower heat to medium-low, cover, and simmer until rice is tender stirring occasionally (about 20 minutes)
  • Add chicken, bacon, and broccoli to the rice mixture
  • Pour into a 9x13 glass baking dish
  • Sprinkle remaining cheese on top
  • Bake in a 350 degree oven for 25 minutes or until heated through and cheese is melted
How easy is that?!?  And no cream soups!  This will change the way you make casseroles.  Better for you and better tasting!

Below is the nutritional value per serving.  This recipe yields approximately 8 servings.

Nutrition Facts
Serving Size 398 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 13%Vitamin C 38%
Calcium 26%Iron 19%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Linked to:

Addicted to Recipes Button, Page button I Heart Nap Time The Chicken Chick Photobucket  Ms. enPlace mop it up mondays It's Overflowing Mrs Happy Homemaker Mixitup Photobucket Make-Ahead Meals for Busy Moms Tempt my Tummy Tuesdays Mandy‘s Recipe Box Our Delightful Home Anyonita Nibbles nap-time creations The DIY Dreamer Cast Party Wednesday Back for Seconds HungryLittleGirl Cheap Recipes and Money-Saving Tips 52 Mantels Miz Helen’s Country Cottage Photobucket What's cooking, love? BWS tips button Photo Friday Blog Hop Blissful and Domestic Or so she says Super Saturday Show And Tell Recipes and Ramblins with the Tumbleweed Contessa
What I am Eating - Townsend House


  1. Cream of something is something I've cut out almost completely. There's the holiday potato casserole that just isn't the same without it. Other than that, I tend to skip over recipes with cream of xyz as an ingredient.

    This is an easy substitution! Thanks for linking up.
    Michelle @Ms. enPlace

    1. We have too. My husband said he loved this version and wanted to know what I did differently. When I told him he said "well use this recipe from now on". Definitely tastes so much better!


What do you think? I'd love to hear from you!