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Creamy Chicken and Rice Casserole {without soup}

Posted by  ·  May 10, 2012  ·  Last Updated: June 30, 2018

If you are looking for a really yummy chicken and rice casserole look no further!


Chicken and Rice Casserole

4 tablespoons butter 1 medium onion , chopped (about 1 cup)
4 garlic cloves , 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

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 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 about 20 minutes.Preheat oven to 350 degrees. Add  chicken to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole, or two 8×8 inch casseroles.Combine breadcrumbs and cheeses and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.

Leave a Comment


  1. Beverly in Mississippi
    Friday, July 8th, 2016
    Sorry, I found it embedded in the recipe? Ha!
  2. Beverly in Mississippi
    Friday, July 8th, 2016
    Where is the chicken?? How much?
  3. Teresa
    Saturday, December 19th, 2015
    Would like to add a veggie to this. Has anyone tried?
  4. Diane
    Thursday, October 29th, 2015
    Anyone know the calorie count on this?????
  5. Stephanie
    Saturday, August 22nd, 2015
    Love thie recipe. No more canned soup for me! First time, I made with no changes. Second time, I didn't have cheddar, so I used mozzarella. Also had to use bread crumbs. Stiill turned out nice, but I definitely prefer the buttery taste of the crackers on top. This is a recipe that is easy to customize without ruining it; however, it's prefect as written! Thank you!
  6. Jennifer
    Tuesday, January 6th, 2015
    Can you sub the milk for almond? What about gluten free options?
    • Dan
      Tuesday, August 7th, 2018
      My two boys are allergic to mammal milk protein so we sub almond milk in everything from soups to mashed potatoes. Also if you look in the cooking stock aisle of your grocery store, most of the time there are almond based soup starters.
  7. Sandi
    Saturday, September 27th, 2014
    Awesome recipe! Everyone in the house loved it!!
  8. Kamease
    Friday, February 7th, 2014
    This looks yummy. I am looking forward to trying it. Thank you for sharing this!
  9. Thursday, December 12th, 2013
    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.
  10. Susan
    Saturday, September 21st, 2013
    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!
  11. Carolyn
    Thursday, September 12th, 2013
    Finally a chicken/rice recipe w/out using canned soup, not a fan of that stuff! I'm makin' this tonight :-)
  12. Trish
    Monday, February 11th, 2013
  13. Connie
    Sunday, November 18th, 2012
    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!
  14. Jennifer
    Tuesday, November 6th, 2012
    Thank you for this recipe! I make it for new moms all the time. With it's simple ingredients, it's something everyone likes.
  15. Amanda
    Wednesday, May 16th, 2012
    Made this last night. It was a hit with the family! Thank you for sharing.
  16. Tuesday, May 15th, 2012
    What a great recipe. I love that you can make it ain 2 - 8x8 pans so you can have it another night.
  17. Debra Kapellakis
    Saturday, May 12th, 2012
    Just looking at it makes me hungry. mmmmm...
  18. Joana
    Friday, May 11th, 2012
    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!
  19. Kellie
    Thursday, May 10th, 2012
    Anything cooked in Polish Pottery tastes better!! Can't wait to try it out.
  20. Thursday, May 10th, 2012
    yum! I love the fact that this is made without a processed can of soup!