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Creamy Chicken and Rice Casserole without Soup Recipe

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4 from 11 reviews

This comforting Chicken and Rice Casserole without Soup is a hearty, homemade dish featuring tender chicken breast, flavorful vegetables, and creamy cheddar cheese baked together with instant brown rice. It combines wholesome ingredients and easy preparation for a satisfying family meal, all baked in one dish for convenience and rich taste.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 2 cups instant brown rice
  • 2 tablespoons unsalted butter
  • 1 large sweet onion, diced
  • 2 cups finely chopped carrots
  • 1 cup finely chopped celery
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • ½ teaspoon pepper
  • 2 1/2 cups reduced-sodium chicken broth
  • 4 ounces cream cheese, whipped or regular cut into chunks
  • 1 1/2 pounds chicken breast, cut into cubes
  • 1 cup frozen peas, thawed
  • 2 cups (8 ounces) shredded cheddar cheese

For Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Coat a 9 x 12-inch baking dish with cooking spray to prevent sticking. Evenly spread the 2 cups of instant brown rice on the bottom of the dish.
  2. Sauté vegetables: In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add diced onion, chopped carrots, celery, garlic, salt, dry thyme, and pepper. Cook while stirring often for about 4 to 5 minutes until the vegetables start to soften and just begin to brown.
  3. Layer vegetables over rice: Transfer the cooked vegetable mixture onto the layer of rice in the baking dish, spreading it evenly to cover the rice completely.
  4. Add chicken and peas: Evenly scatter the cubed chicken breast and thawed peas over the vegetable layer in the dish.
  5. Prepare broth mixture: Return the skillet to high heat and pour in the reduced-sodium chicken broth. Bring it to a simmer, then whisk in the cream cheese until fully melted and smooth.
  6. Combine broth with casserole: Pour the warm broth and cream cheese mixture gently over the chicken, vegetables, and rice in the baking dish without disturbing the layers too much.
  7. Bake covered: Cover the casserole tightly with foil and place it in the preheated oven. Bake for 38 to 45 minutes, or until the chicken is cooked through and the rice has absorbed the liquid completely.
  8. Add cheese and finish baking: Remove the foil and evenly sprinkle shredded cheddar cheese on top. Return the dish to the oven uncovered and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  9. Rest and serve: Allow the casserole to rest uncovered for 10 minutes before serving. Garnish with chopped fresh parsley if desired. Serve hot and enjoy.

Notes

  • You can substitute white instant rice if preferred, but cooking times may vary slightly.
  • For a dairy-free version, omit cream cheese and cheddar or use suitable plant-based alternatives.
  • Use chicken thighs instead of breast for a juicier casserole, adjusting cooking times accordingly.
  • Do not skip resting time after baking; it helps the casserole set and makes serving easier.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/creamy-chicken-and-rice-casserole-without-soup-recipe/