Chicken and rice casseroles are getting a major glow-up, and it starts with ditching the canned cream soups. This timeless favorite is now easier—and healthier—to make from scratch than you might think.
With fresh ingredients and a homemade cream sauce, you’re not just recreating a classic; you’re redefining it. The result? All the comfort, none of the shortcuts, and flavors you can truly call your own.
Ditch the Can, Embrace the Fresh
One of the biggest drawbacks of using canned soups in casseroles is the high sodium content. Many people are surprised to learn that a single can of cream chicken soup can contain over 1,000 milligrams of sodium – nearly half the recommended daily limit. When you make your cream sauce, you can significantly reduce the salt without sacrificing flavor.
Start by sautéing onions and garlic in a bit of butter or olive oil, then whisk in flour to create a roux. Slowly add chicken broth and milk, stirring constantly until the mixture thickens. Season with herbs, spices, and just a pinch of salt for a luscious and creamy base.
One Pan, Endless Possibilities
Another advantage of making chicken and rice casserole from scratch is the ability to customize it to your liking. Are you not a fan of mushrooms? Leave them out! Want to sneak in some extra veggies? Toss in a handful of frozen peas or diced carrots. The beauty of this dish is its versatility.
The best part is that everything comes together in a single baking dish, meaning less cleanup and more time to enjoy your homemade masterpiece. Simply layer the rice, chicken, and cream sauce in a greased casserole dish, cover with foil, and let the oven work its magic. In about an hour, you’ll have a bubbling, golden-brown creation that will have your family running to the dinner table.
A Healthier Spin on Comfort Food
Let’s face it – chicken and rice casserole have never been considered a healthy food. But by making a few smart swaps, you can indulge in this cozy dish without guilt. Opt for brown rice instead of white for an extra fiber boost, or use low-fat milk and cheese to cut down on saturated fat.
You can also experiment with different proteins, like turkey or tofu, to change things up. And don’t be afraid to pile on the veggies – the more, the merrier! With a few simple tweaks, you can transform this classic comfort food into a well-rounded, nutritious meal that everyone will love.
From Scratch, with Love
There’s something special about a homemade meal. It’s a labor of love, a way to show your family that you care about their health and happiness. And when it comes to chicken and rice casserole, the extra effort is well worth it.
So the next time you crave this creamy, comforting dish, ditch the canned soup and try the from-scratch version. Your taste buds—and your loved ones—will thank you. With a little creativity and a lot of love, you can create a casserole that’s not only delicious but also nourishing for the body and soul.
Chicken and Rice Casserole
Ingredients
- 1 tbsp extra virgin olive oil divided
- 4 4- oz. boneless skinless chicken breasts
- ½ medium red onion diced
- 1 cup white rice rinsed and drained
- 2 ½ cups chicken broth
- salt and black pepper
- fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Heat the olive oil in a large frying pan over medium heat. Season the chicken breasts with salt and black pepper, then add them to the pan. Cook for 3-4 minutes per side until golden brown. Note that the chicken will not be cooked through at this point.
- In the prepared baking dish, combine the diced onion and rinsed rice. Season with salt and pepper, then stir to mix evenly. Pour the chicken broth over the rice mixture.
- Arrange the seared chicken breasts on top of the rice mixture in the baking dish. Cover the dish tightly with aluminum foil.
- Bake the casserole in the preheated oven for 30 minutes. After this time, remove the foil. You will notice that there is still a considerable amount of liquid in the dish.
- Return the uncovered casserole to the oven and continue baking for an additional 15-20 minutes, or until the rice is fully cooked and has absorbed the remaining liquid.
- Once the casserole is done, remove it from the oven and let it cool for 5 minutes. Using a fork, fluff the rice and garnish with fresh parsley before serving.
Notes
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.