Hey Y’all, Craig here from With the Bickhams! Today, we’re diving into one of those classic comfort foods that everyone loves – Cheesy Chicken and Rice Casserole. But this time, we’re putting a healthier spin on it by making our own Homemade Cream of Chicken Soup instead of using the canned stuff. Don’t get me wrong, I love those convenient canned soups, but there’s something about making it from scratch that just makes the dish taste better – and it’s a bit better for you too! So, let’s get started and make a casserole that’s sure to be a family favorite.
Ingredients You’ll Need
For the Casserole:
- 2 to 3 chicken breasts, trimmed, washed, and dried
- 1 1/2 cups of uncooked long grain rice (I used Jasmine rice)
- 1 packet of onion soup mix
- 2 cups of milk
- 1 cup of water
- 2 tsp of dried parsley
- Seasoning for the chicken (your choice)
- 1 1/2 cups of shredded cheese
For the Homemade Cream of Chicken Soup:
- 2 cups of cold milk
- 3 to 4 tbsp of butter
- 4 tbsp of cornstarch
- 1 tsp of salt
- 2 tsp of seasoning (I used my own mix of salt, black pepper, granulated garlic, and granulated onion)
- 3 chicken bouillon cubes, or 2 tsp of chicken base
- 1 tsp of dried parsley
Step 1: Make the Homemade Cream of Chicken Soup
Let’s start with the star of the show – the Homemade Cream of Chicken Soup. Trust me, once you make this from scratch, you might not want to go back to the canned stuff. It’s rich, creamy, and packed with flavor, without any of the preservatives you get in the store-bought version.
- Combine the Ingredients:
- In a medium saucepan, combine the cold milk and cornstarch. Stir well to dissolve the cornstarch completely.
- Heat and Thicken:
- Place the saucepan over medium heat and bring the mixture to a boil, stirring often to prevent it from scalding or boiling over. While it’s heating up, add in the chicken bouillon cubes, butter, salt, and seasoning.
- Finish the Soup:
- Once the mixture comes to a boil, reduce the heat and continue stirring until it thickens to your desired consistency. Add in the dried parsley, stir, and remove from heat. This batch is equal to about two 10.75 oz cans of cream of chicken soup.
Step 2: Prepare the Casserole
Now that your homemade soup is ready, let’s move on to the main event – the casserole itself. This dish is super easy to throw together, making it perfect for a busy weeknight dinner.
- Mix the Casserole Base:
- In a large bowl, combine the 2 cups of milk, 1 cup of water, onion soup mix, half of the shredded cheese, dried parsley (or green onions if you prefer), the rice, and 1 more tsp of black pepper. Add in the Homemade Cream of Chicken Soup you just made and mix everything well.
- Assemble the Casserole:
- Pour the mixture into a buttered 8 x 11 or 9 x 13 inch casserole dish.(Click Here to see similar Dishes) Stir it around to make sure the rice is evenly spread on the bottom. This step ensures every bite has that perfect blend of flavors.
Step 3: Season and Bake the Chicken
- Preheat the Oven:
- Preheat your oven to 350 degrees F. While it’s heating up, season the chicken breasts with your favorite spices. Nestle the chicken breasts into the rice mixture in the casserole dish, making sure they’re well covered but not completely submerged.
- Bake the Casserole:
- Cover the dish with aluminum foil and bake for 1 hour and 15 minutes. Remember, oven times can vary, so I recommend starting to check the internal temperature of the chicken at the 1-hour mark. Using my ThermoPro Digital Meat Thermometer (which you can find in our Amazon Storefront), you’re looking for an internal temp of 160 to 170 degrees F.
Step 4: Finish with Cheese
- Add the Cheese:
- Once the chicken reaches the desired temperature, remove the casserole from the oven and top it with the remaining shredded cheese. Loosely tent the casserole with foil to allow the cheese to melt perfectly without placing it back in the oven. Let it rest for 15 minutes – trust me, this waiting time is worth it!
Why Homemade is Better
There’s something truly satisfying about making dishes like this from scratch. Not only does it taste better, but it also feels good knowing you’ve used healthier, fresher ingredients. By making the cream of chicken soup yourself, you’re avoiding all those extra additives and preservatives that come in the canned versions. Plus, you can customize the flavors to your liking, making it even more delicious.
So, if you’re looking for a comforting, cheesy, and satisfying meal that the whole family will love, give this Cheesy Chicken and Rice Casserole a try. And if you do, I’d love to hear how it turned out! Leave a comment below, and let me know if you made any tweaks of your own.
Don’t forget to check out our With the Bickhams Cookbook Volume 1 for more delicious recipes and our Amazon Storefront for all your cooking essentials.
Happy cooking, and I’ll see you next time!
Watch the YouTube video tutorial below!
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By following these simple steps, you’ll create a delicious and healthier Cheesy Chicken and Rice Casserole that’s sure to be a hit at your dinner table. Be sure to watch our YouTube video for a visual guide to making this comforting dish. Enjoy, and happy cooking!