How To Make Chicken And Rice Casserole From Scratch (No Canned Soup!)

Learn how to make chicken and rice casserole completely from scratch - no canned soup required! This homemade version takes the classic comfort food casserole and makes it even better with seasoned, browned chicken, perfectly cooked rice, a creamy homemade sauce, cheddar cheese, and a buttery cracker topping. I start by pounding the chicken breast so it cooks evenly, seasoning it, and pan frying it on the stove until it’s nicely browned on both sides. The chicken doesn’t need to cook all the way through at this point because it finishes cooking later in the casserole. Then, in the same skillet, I make an easy homemade cream soup that combines all the flavors of cream of chicken, celery, and mushroom soup - all without opening a single can. Using the same pan means all those browned bits and seasonings get incorporated into the sauce for even more flavor. While the sauce simmers with the chopped chicken, I cook the rice in the Instant Pot so it comes out perfectly every time. Then everything goes into the casserole dish: rice on the bottom, creamy chicken mixture on top, shredded cheddar cheese, crushed buttery crackers, and a little melted butter. Bake it in the oven for about 15 minutes and you’ve got an easy homemade chicken and rice casserole with a crispy, buttery topping and a rich, creamy filling. RECIPE Ingredients: • About 1 lb chicken breast • 2 cups long-grain white rice • 2 1/2 cups water, for the rice • Salt, pepper, garlic powder & onion powder, to taste • 1 Tbsp chicken base • 1 1/2 cups water • 2 cups milk • 1/4 cup cream • 1/4 cup flour • About 6 large mushroom caps, sliced • 1 small onion, chopped • 2 celery ribs, chopped • 3–4 garlic cloves, chopped • 3 sprigs fresh thyme • 8 oz cheddar cheese, shredded • About 1/3 bag buttery crackers, crushed • About 1 stick butter, divided • Olive oil, as needed Directions: Rinse 2 cups rice and add to the Instant Pot with 2 1/2 cups water. Cook on Rice mode for 10 minutes, then let it sit on Keep Warm for about 10 minutes before opening. Preheat oven to 425°F. Pound the chicken breast to an even thickness. Season with salt, garlic powder and onion powder, then brown on both sides in a skillet with a little butter and olive oil. Don’t cook it all the way through. Remove and set aside. In the same skillet, add about 1 Tbsp butter and a little more olive oil if needed. Cook mushrooms and onion until softened and starting to caramelize. Add celery and cook a few more minutes, then add garlic and thyme. Sprinkle in 1/4 cup flour and stir well. Cook for about 2 minutes. Add chicken base and 1 1/2 cups water, stirring until combined and thickened. Stir in milk and cream. Bring to a gentle simmer until the sauce thickens. Chop the chicken, add it back to the skillet along with any juices, and simmer for a couple more minutes. Spread the cooked rice in a casserole dish. Pour the chicken and cream sauce over the rice. Top with shredded cheddar, crushed buttery crackers, and dots of butter. Bake at 425°F for about 15 minutes, or until the top is golden brown and the sauce is bubbling around the edges. NOTE: The salt, pepper, garlic powder and onion powder were all added to taste - no measuring required. If you’ve ever wondered how to make chicken and rice casserole taste better without canned soup, this is the recipe to try. It’s simple enough for a weeknight dinner but tastes like the kind of comfort food you’d want to make again and again. Thanks for watching Mike Makes Dinner!