This a delicious recipe for a chicken and rice casserole that doesn’t use any canned soup! Nothing’s more satisfying than a homemade casserole.

Chicken and rice casserole recipe prepared in a 9 by 13 glass pan with a spoonful lifted out. -Skip To My Lou
Best Homemade Chicken and Rice Casserole

If you are looking for a really yummy chicken and rice casserole look no further! This comfort food is perfect for any night of the week.

Related: Tuna Noodle Casserole Recipe brings back the nostalgia of this classic casserole, made from scratch!

Easy to shop for and easy to prepare, this casserole served with a side salad is the perfect meal. Your family will enjoy the creaminess.

Chicken and Rice Casserole Ingredients

  • butter
  • medium onion
  • garlic cloves
  • seasoning salt
  • Kosher salt
  • black pepper
  • all-purpose flour
  • chicken stock
  • whole milk
  • long-grain rice (uncooked)
  • cooked chicken, (I use chicken from 1 Rotisserie Chicken)
  • cheddar cheese, shredded
  • Ritz style crackers
  • Parmesan cheese, shredded

Steps for making The Creamy Chicken Casserole

  1. Melt butter in a large pot over medium heat and cook onions until translucent.
  2. Add garlic, seasoned salt, and pepper. Add flour and mix well.
  3. Cook until starting to color. Stir milk and stock into the flour mixture. Turn heat to medium-high and continue to whisk as the mixture comes to a simmer.
  4. Taste and adjust seasoning.
  5. Add rice and lower heat to medium-low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally for about 20 minutes.
  6. Preheat oven to 350 degrees.
  7. Add chicken to the rice and sauce mixture.
  8. Pour mixture into a 9 x 13-inch casserole, or two 8×8 inch casseroles.
  9. Combine breadcrumbs and cheese and sprinkle evenly over the top of the casserole.
  10. Place in a hot oven and cook for 20 to 25 minutes or until the topping is browned and the casserole is bubbling.
Chicken-and-Rice-Casserole.jpg

Chicken and Rice Casserole

A delicious recipe for a chicken and rice casserole that doesn't use any canned soup!
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes

Equipment

  • Large pot
  • Wooden or bamboo spoon
  • Whisk
  • 9" x 13" casserole dish

Ingredients  

  • 4 tablespoons butter
  • 1 medium onion chopped (about 1 cup)
  • 4 cloves garlic finely chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 3 ½ cups chicken stock
  • 3 ½ cups whole milk don’t hesitate to add a bit more once it is cooked if you want it creamier. I will typically add at least 1/2 cup more especially if I know I am freezing it
  • 1 ½ cups long-grain rice uncooked
  • 3 cups cooked chicken cubed (I use chicken from 1 Rotisserie Chicken)
  • 1/2 cup cheddar cheese shredded
  • 1 sleeve Ritz style crackers finely crushed
  • 1/2 cup Parmesan cheese shredded

Instructions 

  • Melt butter in a large pot over medium heat and cook onions until translucent.
  • Add garlic, seasoned salt, pepper.
  • Add flour and mix well. Cook until starting to color.
  • Stir milk and stock into flour mixture. Turn heat to medium-high and continue to whisk as the mixture comes to a simmer.
  • Taste and adjust seasoning.
  • Add rice and lower heat to medium-low.
  • Cook until the rice absorbs most of the liquid and is tender, stirring occasionally for about 20 minutes.
  • Preheat oven to 350 degrees.
  • Add chicken to the rice and sauce mixture and mix well.
  • Pour mixture into a 9 x 13-inch casserole, or two 8×8 inch casseroles.
  • Combine cracker crumbs and cheeses and sprinkle evenly over top of the casserole.
  • Place in a hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.

Nutrition

Calories: 425kcal | Carbohydrates: 50g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1094mg | Potassium: 356mg | Fiber: 1g | Sugar: 8g | Vitamin A: 472IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 1mg
Servings: 8 servings
Course: Main Course
Cuisine: American
Author: Cindy Hopper

More Casseroles

Did your family enjoy the chicken rice casserole?

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Comments

  1. This recipe sounds so yummy, I cannot wait to make it! Hope you don’t mind I shared this- your link/ post on my face book biz fan page for my readers.

  2. About how many servings does this make? Has anyone tried freezing it? In the ingredients, it say crushed Ritz crackers but in the directions it says bread crumbs, which one is best? Can’t wait to make this!

  3. Finally a chicken/rice recipe w/out using canned soup, not a fan of that stuff! I’m makin’ this tonight 🙂

  4. I just made this recipe tonight and it is amazing!!! I used unsalted butter and low sodium stock so I did have to add 3 tsp of instant bouillon and a little white pepper for flavor. I am not a very good cook but this made me look like one! haha I will be making this again and again!

  5. Thank you for this recipe! I make it for new moms all the time. With it’s simple ingredients, it’s something everyone likes.

  6. What a great recipe. I love that you can make it ain 2 – 8×8 pans so you can have it another night.

  7. Guess what we’re having for dinner tonight? (BTW, is there a button for a printable view that I’m missing? just wondered) Thanks for the recipe!

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