Creamy Chicken and Rice Casserole (with no cream soups!)
Try this Creamy Chicken and Rice Casserole recipe, or contribute your own.
Try this Creamy Chicken and Rice Casserole recipe, or contribute your own.
- sea salt to taste
- 1 medium onion diced
- 2 cups brown rice
- 4 cups chicken broth (i avoid canned broth or bouillon be which includes frighteningly ugly pictures of a chicken carcass. again, try not to scream.)
- 4 carrots, peeled and sliced
- 2-3 cups cooked chicken cut into bite sized pieces
- 1/2 teaspoon (or more) garlic powder
- 1 1/2 cups cream (heavy whipping cream or fresh cream which has risen to the top of whole, raw milk)
- Carbohydrate 38.815 g
- Cholesterol 0 mg
- Fat 1.28566666666667 g
- Fiber 2.18166672786077 g
- Protein 3.885 g
- Saturated Fat 0.264833333333333 g
- Serving Size 1 1 -10 serving (82g)
- Sodium 22.6456666666667 mg
- Sugar 36.6333332721392 g
- Trans Fat 0.109666666666667 g
- Calories 183 calories
Step-by-step
- In a large pot, bring chicken broth, carrots and onion to a boil at high heat.
- Add rice, stir, and place the lid on the pot.
- Reduce heat to low and cook the rice and vegetables in the broth for 45 minutes.
- When the rice is done, stir in cooked chicken, garlic powder and cream.
- Shake in liberal amounts of sea salt for best flavor.
- Cook ingredients for about five more minutes to heat the chicken and cream.
- Serve directly from pot, or pour into a 9x13 inch baking dish.
- Cover and heat in a 350° oven for 20-30 minutes or until hot through and through.
My Simple, Delicious Creamy Chicken and Rice Casserole
As a busy working mom, I’m always looking for quick and easy weeknight dinners that the whole family will enjoy. This Creamy Chicken and Rice Casserole fits the bill perfectly. It’s surprisingly simple to make, incredibly comforting, and tastes even better the next day! What sets this recipe apart from others is the absence of those canned cream of mushroom or chicken soups. Let’s face it, sometimes those soups feel a little…processed, and let’s be honest, they lack the depth of flavor you can achieve with fresh ingredients. This recipe showcases the natural flavors of chicken, rice, and vegetables, creating a creamy texture without any shortcuts.
The secret to the creamy texture lies in the use of fresh cream – either heavy whipping cream or the cream that naturally rises to the top of whole, raw milk. It adds a richness that canned soups simply can’t replicate. I personally prefer to use the cream from whole raw milk; it has a richer, fuller flavor that elevates the dish to a whole new level. The process is pretty straightforward. You start by simmering chicken broth with carrots and onions until the flavors meld beautifully. Then, add rice and let it cook until tender. The final touch is to stir in cooked chicken, garlic powder, and that luscious fresh cream. A sprinkle of sea salt enhances all the flavors. You can serve it straight from the pot for a casual weeknight dinner, or transfer it to a baking dish for a warmer, more comforting experience.
This recipe is incredibly versatile. Feel free to add other vegetables, such as peas, green beans, or mushrooms, to customize it to your liking. You can also experiment with different types of rice, although brown rice, as I’ve used here, lends a beautiful nutty flavor and heartiness. Leftovers are fantastic – the flavors deepen overnight, making it an even better meal the next day! This casserole is a testament to the fact that simple, homemade meals can be both delicious and satisfying. I often make a double batch on a Sunday and store half for a quick and easy lunch or dinner during a busy work week. It's also a fantastic option for potlucks; it travels well and always seems to be a crowd-pleaser.
Ingredients I Use and Why:
One of the keys to this recipe is using high-quality ingredients. The chicken broth I use is homemade – nothing beats the fresh, clean flavor of broth made from scratch, free from any additives or preservatives. I avoid canned broths because they often contain unnecessary ingredients and artificial flavors. The carrots and onions form the base of the flavor profile, providing sweetness and depth. Using fresh, high-quality carrots and onions makes a noticeable difference. The brown rice adds a heartiness and a pleasant nutty flavor that complements the other ingredients beautifully. The fresh cream, as mentioned, is vital for achieving that desirable creamy texture. Heavy whipping cream is a great substitute if raw milk cream isn’t available.
Tips for Success:
- Don't overcook the rice: Follow the package directions for cooking brown rice to achieve the perfect texture. Overcooked rice will result in a mushy casserole.
- Use cooked chicken: Rotisserie chicken or leftover cooked chicken works perfectly in this recipe. It saves time and effort.
- Season to taste: Don't be afraid to adjust the seasoning to your preference. A pinch of black pepper or a dash of herbs can elevate the flavor.
- Make it ahead: This casserole tastes even better the next day. Make it ahead of time and reheat when ready to serve.
Variations:
- Add different vegetables: Experiment with peas, green beans, or mushrooms for added flavor and nutrition.
- Use different types of rice: White rice will result in a lighter texture, while wild rice adds a more earthy flavor.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it cheesy: Stir in some shredded cheddar cheese or parmesan cheese for extra richness and flavor.
This Creamy Chicken and Rice Casserole is a true comfort food classic, a versatile and adaptable recipe that easily becomes a family favorite. Its simplicity, the delicious flavors, and the ease of preparation make it a perfect choice for busy weeknights or relaxed weekend gatherings. So ditch the canned soups and embrace the fresh, flavorful goodness of this homemade delight!
