Creamy Chicken and Rice Casserole {without soup}

    Posted by  ·  May 10, 2012

    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
    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 bread crumbs 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?
    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!