Chicken and Rice Casserole Recipe From Scratch (No Cream Soup!!)

I have been craving a good, creamy chicken and rice dish for awhile now. This one turned out great and even better, you don't have to use any canned cream soups to make it! It's all from scratch!! Woo-hoo!

Starting this blog almost a year ago has brought many changes to our eating habits. I have cut out most processed foods and try to make almost everything from scratch. It is so much easier than I ever thought and we eat so much better than before. I love it!! Hope you enjoy as much as we did!

Chicken and Rice Casserole (print recipe)

What you need:
2 cups raw chicken breast, cut into cubes
1/2 cup shredded carrots 
1 cup white minute rice
1 cup shredded cheddar cheese, divided
1 tablespoon fresh parsley, minced
1 cup onion, diced
5 tablespoons butter
3 cups milk
1/4 cup flour
salt and pepper

Preheat oven to 350 degrees. In a glass 9x13 baking dish, combine chicken, carrots, white rice, 1/2 cup cheddar and parsley. Set aside.

In a medium sauce pan, melt butter over medium heat. Add onions and saute for a few minutes. Add flour and cook for 1-2 minutes, stirring. Add milk, salt, and pepper, and heat cooking for about 4-5 minutes or until mixture slightly thickens. Pour milk mixture over the contents in the baking dish and sprinkle the remaining cheese over the top. Bake for about 45 minutes or until chicken and rice are cooked through. 

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

This recipe was shared at:
Creative Thursday at Michelle's Tasty Creations
Piece O Cake at Loving This Crazy Life
Recipe Linky at Newlyweds
Full Plate Thursday at Miz Helen's Country Cottage
Whatcha Whipped Up Wednesday at DJ's Sugar Shack
Toot Your Horn Tuesday at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Makin You Crave Monday at Mrs Happy Homemaker
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour Me With Love
Church Supper at Everyday Mom's Meals
Weekend Potluck at The Better Baker


  1. I love casseroles and I applaud you for using no cream soups. I haven't achieved that yet. LOL Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  2. I love that it is made from scratch. Will have to try this soon. What a great idea. Found you through the "Church Supper" blog hop!

  3. Thank you for sharing on my first Linky Party, Sheena! I was hoping someone would show up! HA! :) Pinned for an easy Saturday meal!

    1. Your welcome Jamie!! I will be back every week to share with you :)

  4. oh so yummy I love recipes like this come see what I shared at

  5. Just pinned your great recipe, thanks for sharing on Full Plate Thursday!
    Miz Helen

  6. This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found this through the Tuesday Talent Show on Chef in Training.

  7. Sheena,
    This looks scrumptious. I love a good casserole. Can't wait to try this. Thanks for sharing at Creative Thursday.

  8. I used your recipe, very good by the way; however, I browned chicken pieces in my cast iron skillet with onions and mushrooms in butter, added the sauce and rice and simmered. It was delicious. Faster than my usual oven casserole which helps me out a lot with the husband 2 teen boys and our 21 year old daughter to feed! Thanks its a keeper in my recipe box. God Bless.

    1. You're welcome! So glad you liked it! Thanks for stopping by!

    2. awesome idea! Might have to try that method next time. I am currently making the baked version, but with some tweaks. I used a full cup of shredded carrots instead of 1/2 C and also added 3/4 can of peas. I'm out of mushrooms or I would have added those too :-)

  9. Making this for Dinner tonight with the addition of some celery! Sounds great! Thanks for sharing :)

  10. Making this for Dinner tonight with the addition of some celery! Sounds great! Thanks for sharing :)

  11. Has anyone else asked about the onion? It's listed in the ingredients but not in the directions. I added the onions after the butter and did a little bit of a sauté before adding the flour and milk., (Put some mushrooms in the sauté, too.) Fingers crossed.......

    1. Thanks for pointing that out! I've never gotten a comment about the onion, but I will edit the post right now! You added it at the right time! :)

  12. Do you think this would be just as good with brown rice??

    1. I think it would taste fantastic with brown rice! Great idea! :)

  13. I have everything but the minute rice... And done want to go out. Wonder if I can use basmati
    I'm happy to see casserole recipes without canned soup

    1. I think basmati would be great, even better actually! You may need to add more milk... up to 3/4 cup if it gets too dry! Good luck and enjoy! :)

  14. Replies
    1. The rice is not cooked first. It will cook when baking with the other ingredients.


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