Chicken Rice Casserole
A lightened up version of the 1950s classic, this Chicken Rice Casserole is a comforting dish that is sure to become a family favorite.
Chicken and Rice Casserole
The term casserole comes from the French word casse, meaning case, which can be used to refer to large, deep dish that doubles as a baking dish and serving vessel. While the term casserole has a long history abroad, the casserole that comes to mind for most Americans is a product of the 1900s. These dishes were an economical meal that became popular during the Great Depression and exploded in popularity in the 1950s.
You know the type, one-dish meals consisting of meat, chopped veggies and a starch (rice and pasta being the most common). The liquids released from the meat and vegetables during cooking and the liquid added to the dish in the form of stock, wine, milk, or creamy sauces) help the flavors come together into one bubbling dish of comfort.
Chicken Rice Casserole From Scratch
But, probably the most classic ingredient in these dishes is the condensed soup. It seems like every casserole recipe we've come across calls for you to pop open a can of gelatinous Cream of Mushroom or Cream of Chicken Soup.
While those cans are easy, they don't quite make our list of favorite ingredients to cook with. So, for this casserole we made our own version of cream of mushroom soup to bring the casserole elements together and give the dish its creamy texture.
Making a creamy 'soup' sauce just involves sauteing your veggies in butter, mixing in some flour, and slowly pouring in the milk. As the milk simmers, the fat and flour cause it to thicken, creating a flavorful, creamy sauce that is made with real ingredients and seasoned just the way you like it.
Chicken Rice Casserole
Ingredients
- 1 ¾ c water
- 1 c brown rice, dry
- 1 lb broccoli, cut into bite-sized pieces
- 1 Tbsp + 1 tsp unsalted butter, divided
- 2 lbs chicken breasts, cut into serving sized pieces
- 1 onion, minced
- 4 oz button mushrooms, minced
- 2 tablespoon unbleached all-purpose flour
- 1 ½ c milk
- 2 teaspoon parsley
- 1 ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 375F.
- In a large (2 quart) saucepan, combine water and rice. Bring to a boil and simmer, covered for 10 min.
- After 10 min, add broccoli to the top of the cooking rice. Cover and continue to simmer for 5 minutes. Remove the mixture from the heat and set aside.
- While the rice is cooking, heat 1 teaspoon butter in a 9 inch skillet. Add chicken breast halves and brown over medium heat until golden, 5-7 minutes per side. (The chicken will not necessarily be cooked through.) Remove the chicken to a plate and set aside.
- Melt 1 tablespoon of butter in the saute pan. Add minced onions and saute over medium heat until golden, 5 min. Add the mushrooms and saute until the mushrooms begin to soften, 3 min.
- Add the flour to the vegetables and mix until it is well moistened. Slowly, add the milk to the vegetable mixture, mixing as you add so that the sauce stays smooth and starts to simmer. Mix in the seasonings. Simmer, stirring constantly until the sauce has thickened, 5-7 min. Remove the sauce from the heat.
- Add the mushroom sauce to the broccoli and rice mixture. Mix well to combine. Spoon the mixture into a greased 8x8 (or 2 quart) baking dish. Nestle the browned chicken into the rice mixture.*
- Place the dish into the oven and bake for 20 min, until the dish is bubbly all over.
- Let stand for 5-10 minutes before serving.
Notes
Nutrition
More retro recipes from the 50s, 60s, and 70s:
Made in the Shade Main Dishes:
- Chicken ala King from Recipes Food and Cooking
- Chicken Parisienne from Carrie's Experimental Kitchen
- Creamed Chipped Beef on Toast from FoodieTots
- Ravioli di Magro from Manu's Menu
- Salisbury Steak with Onion Gravy from Webicurean
- Tuna Noodle Casserole from Sew You Think You Can Cook
Swell Side Dishes:
- Creamy Lime Gelatin Salad from Magnolia Days
- Harvard Beets from Take A Bite Out Of Boca
- Seven Layer Salad from Lifestyle Food Artistry
Dreamy Desserts:
- Bananas Foster from The Redhead Baker
- Creamsicle Jello Mold from Cupcakes & Kale Chips
- Jello Poke Cake from The Life and Loves of Grumpy's Honeybunch
- Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
- Pineapple Upside Down Cake from Eat, Drink and be Tracy
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I got away from casseroles for a while (I have no idea why), but I am all about them now and yours sounds delish!!
This is totally the way I cook, if I were making this dish! My kids would love it! On my list now! Pretty presentation too!
I didn't grow up eating many casseroles but I do now! Love your version!
This sounds delicious! Sounds like a must try to me....
Such a great comfort meal idea for casseroles!
I think every household has their favorite version of this recipe and you are right, the majority of them call for a can of cream soup. Thanks for giving us an alternative to it
I think it's so fun that you can have so many variations based on what your family likes and what's in the fridge.
What a great dinner idea! And I'm glad you were able to make it without a can of anything 🙂
I love these ingredients and will actually be making this casserole tonite -- thanks! cathy from delaware girl eats
Awesome! We hope you love it!
I remember this one well, Sarah! Great choice and I love that you don't use condensed soup. I am sure yours is much tastier!
I never used the canned gelatinous goo either. It is way too easy to make a healthier substitute!
I'm so glad we found out how easy making it from scratch is!
I love this lightened up version of one of my favorite casserole combinations. And love the option of the non cream of soup!
Oh yum!!! This is a recipe that dates back and brings back good memories for me!!!
Oh I have a lot of memories from childhood with this dish. Not sure why I don't make it now, need to give it a try again.
Oh and by the way, I am a big fan of the fact you didn't use tinned condensed soup in your version.
Thanks Laura! I knew if we were going to make this, we'd have to find a way around the can. I'd say it turned out better than using the canned soup!
This has always been a favorite casserole of mine though I haven't made it in forever, yum!
I can't tell you how many times I saw that casserole when I was growing up.
I think Tim is in the same boat. This was a classic in his house growing up.