Chicken and Rice Casserole (No Canned Soup)
Creamy chicken and rice casserole made from scratch with a quick butter-and-flour sauce, raw rice and juicy chicken thighs, baked under cheddar.
15% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 1 hr 15 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 495
- Protein
- 36 g
- Per serving
- $2.10
Why this recipe works
This is the comforting, creamy casserole many people know from a can of cream-of-something soup, rebuilt from pantry basics. The sauce takes about as long as opening and mixing the cans would.
Make it in the morning and keep it covered in the fridge, then add 10 minutes to the covered bake.
- A five-minute stovetop sauce replaces the canned soup, so you control the salt and it tastes like real cream sauce.
- Raw rice bakes in the sauce and absorbs the chicken juices, so there's no separate pot of rice to make.
- Chicken thighs stay juicy through the long bake; breasts tend to dry out by the time the rice is tender.
- A tight foil cover traps steam so the rice cooks evenly instead of staying crunchy on top.
Ingredients
To serve
You will need
- 9x13-inch baking dish
- Large saucepan or deep skillet
- Aluminum foil
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 375°F and grease the baking dish.
Make the sauce
Melt the butter in the saucepan over medium heat and cook the onion until soft, about 4 minutes. Add the garlic for 30 seconds, then stir in the flour for 1 minute. Slowly whisk in the warm broth and the milk and simmer, whisking, until lightly thickened. Stir in the salt, pepper, thyme and garlic powder.
Assemble
Spread the rice evenly in the dish. Scatter the chicken over it and pour the hot sauce over everything. Press the rice down with a spoon so it's all submerged.
Bake covered
Cover the dish very tightly with foil and bake until the rice is tender and has absorbed most of the sauce.
Add peas and cheese
Uncover, stir in the peas, smooth the top and scatter the cheddar over it. Bake uncovered until the cheese is melted and bubbling and the chicken reads 165°F.
Rest
Let it stand so the sauce settles, then sprinkle with parsley and serve.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Pour the sauce in while it's hot. A hot start helps the raw rice cook evenly through.
- If the rice is still firm when you uncover it, add ¼ cup hot broth, re-cover and bake 10 minutes longer.
- Use long-grain white rice. Brown rice, instant rice and wild-rice blends need different amounts of liquid and time.
Nutrition per serving
495 calories
$2.10 estimated cost per serving
Where the calories come from
| Protein | 29% of calories | 36 g |
|---|---|---|
| Carbs | 30% of calories | 37 g |
| Fat | 40% of calories | 22 g |
| Fiber | 2 g | |
| Sodium | 950 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What can I use instead of cream of chicken soup?
A quick white sauce: butter and flour cooked together, then whisked with broth and milk. It's the same base canned soup is made from, without the extra salt and additives.
Can I use cooked rice or leftover chicken?
Yes. Use 3 cups cooked rice and 3 cups cooked chicken, cut the broth to 1½ cups, and bake uncovered for about 25 minutes until bubbling.
Why is my rice still crunchy?
The foil wasn't tight enough, so steam escaped, or the sauce went in cold. Seal the foil around the edges and pour the sauce over hot.
