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Creamy Chicken and Rice Casserole (with no cream soups!)

October 30, 2011 by Laura 108 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I am a canned Cream of Fill in the Blank Soup rebel. I have avoided canned cream soups since we began Our Healthy Eating Journey. Why? Because their ingredient lists scare me. (As in, I literally scream out loud, from deep in the back of my throat, when I pick up a can and read it at the store. Not really. But I wonder what my boys would do if I did? Maybe I’ll do that sometime. Not really.)

The ingredients in a can of Campbell’s Cream of Celery Soup, according to the Campbell’s Food Service Website are (and do try not to scream when you read this):

Water, Celery, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean), Wheat Flour, Modified Food Starch, Contains less than 2% of: Salt, Soy Protein Concentrate, Monosodium Glutamate, Cream Powder (Cream [Milk], Soy Lecithin), Yeast Extract, Flavoring, Beta Carotene for Color.

Well, at least the first two ingredients are water and celery. ;)

There are all kinds of recipes which share how to make homemade cream soups. I’ve tried some of them, and I’m thankful that the recipes are available. For some reason though, I just haven’t had a loving enough relationship with cream soup to try to keep the homemade varieties on hand.

The question is then, how do you make a casserole without a cream soup? Ah, very simple:  I use cream.

Cream of what? No, just cream. Cream. The stuff that rises to the top of your raw milk. Or the thick, white liquid you can buy in the dairy department of the store, usually labeled Heavy Whipping Cream. If you use cream, along with a few spices that enhance your casserole, your dish will be tasty, easy and surprise, surprise:  creamy.

Here is how I now make my Creamy Chicken and Rice Casserole with real, whole food ingredients:

Creamy Chicken and Rice CasseroleYum

4 cups chicken broth (I avoid canned broth or bouillon because they are also loaded with MSG.)
4 carrots, peeled and sliced
1 medium onion, diced
2 cups brown rice
2-3 cups cooked chicken, cut into bite sized pieces
1/2 teaspoon (or more) garlic powder
Sea salt, to taste
1 1/2 cups cream (heavy whipping cream, or fresh cream which has risen to the top of whole, raw milk)

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. (To avoid sticky rice, don’t stir the rice while it’s trying to cook – just walk away and ignore it for the entire 45 minutes. You can do it.)

When the rice is done, stir in cooked chicken, garlic powder and cream. Shake in liberal amounts of sea salt for best flavor. (I use Redmonds Real Sea Salt, which is unbleached and full of natural minerals.)  Cook ingredients for about five more minutes to heat the chicken and cream. Serve directly from pot, or pour into a 9×13 inch baking dish. This meal can be prepared ahead of time, refrigerated and reheated in the oven at serving time. Cover and heat in a 350° oven for 20-30 minutes or until hot through and through. Serves eight.

(You can also freeze this meal. To reheat, simply put the frozen, covered casserole into the oven, turn the oven onto 350° and cook for about 1 1/2 hours or until it is heated thoroughly.)

Creamy Chicken and Rice

Creamy Chicken and Rice Casserole (with no cream soups!)
 
Save Print
Author: Laura
Serves: 8-10 servings
Ingredients
  • 4 cups chicken broth (I avoid canned broth or bouillon because they are also loaded with MSG. Here's my easy homemade chicken broth recipe, which includes frighteningly ugly pictures of a chicken carcass. Again, try not to scream.)
  • 4 carrots, peeled and sliced
  • 1 medium onion, diced
  • 2 cups brown rice
  • 2-3 cups cooked chicken, cut into bite sized pieces
  • ½ teaspoon (or more) garlic powder
  • Sea salt, to taste
  • 1½ cups cream (heavy whipping cream, or fresh cream which has risen to the top of whole, raw milk)
Instructions
  1. In a large pot, bring chicken broth, carrots and onion to a boil at high heat.
  2. Add rice, stir, and place the lid on the pot.
  3. Reduce heat to low and cook the rice and vegetables in the broth for 45 minutes.
  4. When the rice is done, stir in cooked chicken, garlic powder and cream.
  5. Shake in liberal amounts of sea salt for best flavor.
  6. Cook ingredients for about five more minutes to heat the chicken and cream.
  7. Serve directly from pot, or pour into a 9x13 inch baking dish.
  8. Cover and heat in a 350° oven for 20-30 minutes or until hot through and through.
3.4.3177

Cooking your rice in the chicken broth gives this dish a wonderful, naturally delicious flavor. And in case I didn’t mention it before, the cream makes this dish…creamy.

Where have you landed on the Cream of Fill in the Blank issue? Have you given them up yet? Have you ever screamed out loud when reading the ingredient list on a can of soup at the store? Do you make your own cream soups? Or do you use another substitution? (Sour cream works well too, in some recipes!)

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Filed Under: Main Dishes, Make Ahead Meals, Recipes Tagged With: chicken and rice, cream, cream soup, healthy, recipe

Comments

  1. Kristi says

    October 30, 2011 at 7:41 pm

    I have found a recipe for Cream of Chicken soup that I make from scratch that seems to be a nice substitute. It also freezes really well so I’m able to make a large amount at one time and freeze it in recipe size portions.

    Reply
    • Samantha says

      October 30, 2011 at 8:02 pm

      Oh that sounds great! If you wouldn’t mind can you share the recipie??
      I would love to have some in my freezer for the amount of chicken
      casserole we eat around here =]

      Reply
      • Teri says

        March 28, 2012 at 1:55 pm

        tammysrecipes.com has a great recipe for making your own cream of chicken
        soup. I double or triple the recipe, put in freezer containers and it
        is so nice to have all ready. I plan to try the recipe with homemade
        beef broth, mushrooms and maybe adjust the seasonings for cream of
        mushroom soup. :) hope this helps

        Reply
    • Marcie says

      January 22, 2012 at 8:49 pm

      I would love to have your recipe, if you’re willing to share.

      Reply
  2. Samantha says

    October 30, 2011 at 7:45 pm

    I normally use sour cream, or softened cream cheese =] Not as healthy, but better than cream of _____ ! =]

    Reply
  3. Elisabeth says

    October 30, 2011 at 7:48 pm

    I’ve been making my own cream soups for years, following the recipe from the Tightwad Gazette. It’s basically a white sauce, just saute celery in the butter before adding flour. Works great!

    Reply
  4. Sarah says

    October 30, 2011 at 7:51 pm

    Yum! I usually use cream from our raw milk in casserole dishes, but have found that Pacific Foods has a yummy organic cream soup that has good ingredients and I keep that on hand for if I’m feeling super lazy.

    Reply
    • Denice says

      October 30, 2011 at 8:27 pm

      I also have the Pacific Foods soups (and broth) on hand for when I am in a real hurry. Works very well :)

      Reply
  5. Emily says

    October 30, 2011 at 7:51 pm

    I sometimes make a basic bechamel sauce. I mean, it’s just butter, flour, and milk so I always have the stuff to make it on hand.

    Reply
  6. Holly says

    October 30, 2011 at 8:02 pm

    I do the same as Emily, make a white sauce with flour, butter and milk. I use rice milk. Works great :)

    Reply
  7. Teresa Rathjen says

    October 30, 2011 at 8:28 pm

    I love this because it’s gluten free! Thank you!!

    Reply
  8. onemotherslove says

    October 30, 2011 at 8:57 pm

    My husband has refused to eat anything with cream of ____ in it as long as I’ve known him! This looks good to me… I’d look even better topped with cheese! : ) I wonder if he’ll eat it…

    Reply
    • jennifer says

      October 31, 2011 at 6:08 am

      I’m sorry that I laughed at your comment “I’d look even better topped with cheese. ” I know what you meant to say, but it made me giggle anyway :)

      Reply
    • Jen says

      October 31, 2011 at 9:01 am

      Oooooohhhh… cheese sounds awesome on this!!

      Reply
  9. Laura @MOMables says

    October 30, 2011 at 9:04 pm

    Laura, thank you for reiterating that real cream isn’t scary, but the ingredients in cream of ____ are!! People are so obsessed with low fat this and reduced that, that they forget that the good old basics (in moderation) are healthier!!

    Reply
  10. Jaime Christopher says

    October 30, 2011 at 9:14 pm

    Hi there,

    I am having to find new ways to invent my favorite recipes because my son has a dairy allergy. Any idea how to make this without cows milk heavy cream? Should i try raw goats milk? what would you suggest? Thanks so much.

    Reply
    • heather in michigan says

      October 31, 2011 at 3:46 am

      I was wondering the same thing… we’re all lactose intolerant around here!!

      Reply
    • Heather says

      October 31, 2011 at 5:39 am

      I have founf that coconut milk is very thick (in the can) and would make a good basic white sauce..try it and see if it works! Good luck!

      Reply
      • Laura says

        October 31, 2011 at 6:46 am

        Yes, I like the coconut milk idea!

        Reply
  11. Jocelyn Skelly says

    October 30, 2011 at 9:58 pm

    I scream out of frustration every time I read a recipe that asks for cream of ______. What a novel idea to use, ummm…cream! Thanks, maybe I can stop screaming now and try some new creamy recipes.

    Reply
  12. judy says

    October 30, 2011 at 10:50 pm

    I do the exact same thing since I quit using campbells. The main reason I quit was because they also use high fructose in some of them and I read that too much soy can cause thyroid trouble.

    Just wanted to let you know that a great addition to cream of chicken rice is slivered almonds! It gives a wonderful crunch and makes it better!

    Reply
  13. Abby says

    October 31, 2011 at 12:36 am

    I love the idea of 86ing any canned soup from your pantry list anyway! Making soup is as easy as buying it. Just throw stuff in a pot with some broth or … cream … and away you go! Plus, that way, you make a gagillion gallons of it for the same price as your can of soup.

    *Note: Some exaggerations were used in this comment.” :o)

    Reply
  14. Jessica says

    October 31, 2011 at 5:38 am

    My dairy free strategy (for kid with milk allergies):
    I make a regular gravy with a roux and homemade chicken stock. If I want that really creamy option, I substitute a little plain coconut milk for the stock. We use this option for pot pies, casseroles, baked steak with gravy, etc. I’m at the point where the thought of canned cream of whatever soup makes me nauseous.

    Reply
    • Kim Saf says

      January 23, 2012 at 9:18 am

      I recently heard pureed white beans add creaminess to dishes without
      dairy. I have yet to try it, though.

      Reply
  15. teresa says

    October 31, 2011 at 5:55 am

    We have a family favorite chicken and rice casserole that I haven’t made in a very long time because it calls for one can of each: cream of mushroom, cream of chicken and cream of celery soup. I will have to try it with homemade cream soups.

    Reply
  16. Joanne says

    October 31, 2011 at 7:07 am

    Thank you! I have been making my creamy casseroles with a roux base for some time, I agree, cream of … is scary.

    Reply
  17. Tiffany says

    October 31, 2011 at 8:06 am

    I have made my own Cream of Chicken soup and it works well, but I do like to keep some of the Pacific Foods organic cream soups on hand to use, too, or the Trader Joe’s cream of portabella mushroom soup. They just taste better than trying to skip the soup entirely.

    Reply
  18. Sharon says

    October 31, 2011 at 8:10 am

    Thankyouverymuch! I was just sitting here thinking, “Ok, it’s chicken for supper but I wish I had an idea for something different” …and in popped your email! Now I know!

    Reply
  19. Wendy Hawkinson says

    October 31, 2011 at 8:21 am

    I am anti-soy. Soy is just bad plain and simple. We don’t do a lot of casseroles anymore because of the cream style soups. I miss them sometimes, but soy makes me scream. :)

    Reply
    • Lana says

      October 31, 2011 at 3:01 pm

      I SO agree! It makes me so angry that soy is pushed so much in this country when it is commonly known in other parts of the world to cause thyroid failure in women. I suffered with an almost nonfunctioning thyroid since I was 11 years old and it is a horrible thing to live with.

      Reply
    • Wendy says

      October 31, 2011 at 4:14 pm

      I am with you too on the soy thing Wendy!! It is truly amazing how many prcessed foods have some for of soy in them in some form. With 4 boys, I just don’t think giving them something with estrogen is a really good idea, not to mention all the other health risks! Thank you Laura for this great recipe!! =)

      Reply
  20. Sharon says

    October 31, 2011 at 9:09 am

    I have never really used Cream Of in any recipes. My family doesn’t like too many “creamy” foods anyway, but in moderate amounts I’ll add regular cream or sour cream. We eat a lot of asian foods, and I add coconut milk, sometimes powder of coconut to the sauce or curry for creaminess.

    Reply
  21. Gayle says

    October 31, 2011 at 9:22 am

    I may have let out some sort of shriek the day I read the back of a can, but luckily I was in my own pantry. I tossed them right out in the trash. I made a homemade version once, but it wasn’t as thick as I wanted it to be. I’m going to try this recipe asap because I’m always on board with eliminating steps! Thanks!

    Reply
  22. Claire says

    October 31, 2011 at 12:13 pm

    Any suggestions on how to tweek other recipes that call for cream of … soup? Like when/how to adjust the amount of liquid, etc.

    Thanks!

    Reply
    • Laura says

      October 31, 2011 at 2:47 pm

      I usually use 1 cup of cream to replace one regular sized can of soup. (I’m sorry I don’t know the actual size in ounces of a “regular” sized can.)

      Reply
      • Lana says

        October 31, 2011 at 3:03 pm

        ten ounces

        Reply
      • Crystal says

        November 1, 2011 at 8:06 am

        Thanks! I was wondering about this as well. I’ve made homemade
        white sauce before, but like something that I can add quickly.
        I’ve also tried “organic” cream soups, but have trouble with the
        different flavor, so this willbe a great substitute. Thanks, Laura!

        Reply
    • Kim Saf says

      January 23, 2012 at 2:47 pm

      I use a container or two of greek yogurt in place of cream soups.

      Reply
  23. Katie says

    October 31, 2011 at 1:57 pm

    we don’t eat cream of … soup, however I found that pacific brand makes cream of celery, chicken and mushroom that is organic, and the list is all things I can pronounce. I use that from time to time, but consider it a compromise food. I love your recipe however! So yummy!

    Reply
  24. Linda Menke says

    October 31, 2011 at 5:19 pm

    Thanks so much for sharing this recipe. I saw it earlier this week and was trying to figure out how to make it without the canned soups that all my casserole recipes call for. Thanks!

    Reply
  25. Jen says

    October 31, 2011 at 5:43 pm

    We had this for dinner tonight, Laura, and loved it! Thank you! I threw in some leftover peas I had in the fridge. I also confess that I put shredded cheddar on top and browned it in the oven for a bit. YUM!!! :)

    Reply
  26. Kristy @ Little Natural Cottage says

    October 31, 2011 at 5:45 pm

    I quit using creamed soups several years ago.

    Now that most of our family is having to eat dairy-and-gluten-free, we couldn’t eat them anyway! (Glad I made the change a long time ago!)

    This recipe looked so good (and easy!) that I made it for supper. Rave reviews!! We all loved it.

    Since we can’t have cream, I used canned coconut milk (which is more like cream than milk) instead. It was wonderful! Didn’t give it a “coconut” taste, just nice and creamy.

    Thanks for all the wonderful, whole foods recipes, Laura!

    Reply
  27. Tracy says

    October 31, 2011 at 8:14 pm

    Laura,
    Many years ago I purchased the More-with-Less Cookbook which had a recipe for making your own creamed soup bases – aka different white sauce adaptations to match all your cream soup needs with the basic recipe in thin, med thick – which was canned soup thickness – and thick. She gave everything from celery soup to cheddar cheese to mushroom, so these have been my mainstays when I need one. Reading can and ingredients in general can be quite alarming, but very educational! Keep up the good work! Tracy

    Reply
  28. Nicola says

    November 1, 2011 at 6:50 am

    Came on here today looking for a new recipe for leftover chicken & this looks really yummy. I have all the ingredients so this is perfect. Thanks for coming to my rescue yet again Laura. I always know I can get a good real food recipe from your blog.

    Reply
  29. Rebecca C says

    November 1, 2011 at 7:30 am

    Laura,

    I have made the Unhealthy version of this for years with cream of mushroom soup, WHITE rice, and Velveeta cheese…BLECH! I stopped making it a few years ago when I began cooking healthier for my family. Yay, I can now make it again! I made it last night and it was a hit!

    Thank you so much!
    Rebecca C.

    Reply
  30. bennettfamily says

    November 2, 2011 at 11:40 am

    looks good. My kids hate cooked carrots but love broccoli so I might try it that way.

    Reply
  31. Paige W. says

    November 3, 2011 at 5:58 pm

    Anyone have an easy recipe for chicken pot pie using cream? I’m already stretching a chicken to 4 meals (can’t quite make it to 6!) and I’ve made my own broth, but cream soup? I see me burning a pan somehow… Thanks!

    Reply
  32. Amanda says

    November 3, 2011 at 8:37 pm

    OMG OMG OMG This was SO GOOD! I added celery and mushrooms as well… HOLY COW!!! amazing.

    You changed our lives! Thanks!

    Reply
  33. Donna says

    November 6, 2011 at 10:50 am

    Thank you! I usually let out a scream when I read a recipe that has cream of whatever soup in it! How did it ever happen that people started thinking it was easier to open a can of highly processed food than just get out a few extra fresh ingredients from their kitchen? (I really already know the answer to that question, but it does drive me crazy!)

    Reply
  34. Donna says

    November 6, 2011 at 10:59 am

    Oooops, I forgot to write that like to use oats that I’ve ground up to a flour to thicken soups. It’s not really creamy, but it does give soups a creamier texture than using flour to thicken. You can grind your oats and then soak them before use for digest ability. Your recipies are wonderful!

    Reply
  35. Marlene says

    November 12, 2011 at 7:21 pm

    I just made this recipe and it was wonderful! My 5 year old ate four helpings which is a miracle in itself. Thank you so much for posting this.

    Reply
  36. Holly in Virginia says

    November 29, 2011 at 11:57 am

    As we speak I’m enjoying my very own “creamy” turkey and rice casserole. And it’s DAIRY FREE! I used leftover giblet gravy (make a roux out of equal parts fat and flour, cook it for a few minutes then whisk in giblet or chicken stock and salt and pepper, cook til it thickens, stir in your chopped giblets and enjoy). Freeze in small batches and pull it out when you need a creamy sauce for a casserole. AND you’re getting the benefits of bone broth and offal.

    Reply
  37. Stacy says

    December 4, 2011 at 4:46 pm

    It kills me when I read a recipe that calls for Cream of ____ Soup. Campbells is trying to sell a product so I can forgive them. But, Paula Deen, can you really not just use real cream with the gobs of butter you love? I just want to scream! It’s just too easy to use natural ingredients for a better flavor. Thank you for highlighting the ease of making a great tasting old fashioned meal without canned and processed ingredients!

    Reply
  38. Sue B says

    January 2, 2012 at 7:22 pm

    You’re telling me that I am not alone?? I’m rather anti-canned Cream of Anything, too.

    Reply
  39. Rejoicedover says

    January 7, 2012 at 5:32 pm

    Made this tonight (subbed cubed butternut squash for the carrots), and it was SO GOOD!!! I loved the creamy texture and taste of it, and will not go back to cream of anything soup!!! Thanks for the great recipe!!

    Reply
  40. Tracy Compaan says

    January 10, 2012 at 11:10 am

    Just mixed this up for dinner tonight! I’m so excited. Also made your cream of mushroom soup, onion soup mix (left you a comment on that post!) and the ranch dressing mix (again) last week. SO fun to cook more healthy, and cheaply! Thanks Laura!

    Reply
  41. *rock*ommie* says

    January 16, 2012 at 1:27 pm

    Loved this dish!!!! I’m gluten free so i was looking for something i could have that actually tasted creamy and didnt take all day to make. The gluten eaters in my house love this recipe too! also makes a great lunch for work the next day!!! this will be my 2nd time making this dish and i wouldnt change a thing!

    Reply
  42. Lori says

    January 21, 2012 at 8:16 am

    I made this last night for supper. It was the ultimate comfort food. Loved it! Thanks for sharing all your great recipes!

    Reply
  43. Bernadene Whitten says

    February 24, 2012 at 4:14 pm

    My son and I are allergic to MSG, we rarely eat out as most resturants add this to make their foods taste better. I am so glad I found this recipe. What can we use instead of cream since I am allergic to milk? We use soy milk exclusively in our house.

    Reply
  44. Sabrena says

    March 13, 2012 at 12:36 pm

    Made this and putting it in the fridge for dinner tomorrow night. So excited!

    Reply
  45. Holly says

    March 29, 2012 at 4:12 am

    Made this last night and it was awesome – and so easy!! I added some celery to the veggie mixture as well. This will go into my usual rotation.

    Reply
  46. Jess says

    April 2, 2012 at 10:29 am

    I JUST made this for supper and it’s delicious!!

    I boiled the chicken(in cold water)in a big pot. Once the water came to a boil, I put the the frozen chicken in there and simmered on medium heat for a few hours. I then removed the chicken and used the water as my chicken broth!!

    Thank you for a great recipe!!!

    Reply
  47. Vegan Version says

    April 13, 2012 at 2:45 pm

    I just made a vegan variation of this and it was quite good. I will post the result tomorrow!

    Reply
  48. Tessa Green says

    April 18, 2012 at 1:30 am

    I was so happy to find this site! I also hate cream of ____soups! I am always looking for alternatives to them when I want a new recipe! Thanks!

    Reply
  49. Jen says

    June 13, 2012 at 3:34 pm

    Thank you, Laura! I had leftovers to use up, and knew you would probably have the perfect recipe. :) So: leftover cheesy rice (cooked in homemade beef broth, with shredded cheddar cheese added to melt after cooking) + chicken remnants from making broth + 1/2 chopped onion, 3 cloves garlic, and 3 chopped carrots sauteed in chicken fat (from broth), then simmered in chicken broth + 2 handfuls frozen peas + cream, topped with shredded cheddar and baked = FABULOUS DINNER!!!!!

    Reply
  50. Katherine says

    July 1, 2012 at 3:32 pm

    This is really delicious. I prepared it exactly but put it in a baking dish and finished it off with all natural onion straws for a crisp topping. Very good.

    Reply
  51. Taylor says

    August 6, 2012 at 8:38 pm

    I made this tonight and it was a hit! I did not have heavy cream, but I had half and half on hand and it tasted yummy. Thank you

    Reply
  52. Cassie L. says

    August 9, 2012 at 1:06 pm

    Hi Laura! Thank you for the suggestion of using cream. I have been wanting to give up the “cream ofs”…but NOT wanting to give up my comfort-food casserole recipes. Since I’m not a very intuitive cook, I need to know how much cream you would use to take the place of 1 can of condensed Campbell’s cream soup in any recipe. Advice greatly appreciated! (I’ll probably make your chicken & rice casserole this weekend.)

    Reply
  53. Laura says

    August 24, 2012 at 6:39 pm

    I just made this tonight and it was delicious. Thank you so much for sharing. It was SO much tastier (and healthier) than the cream-of-whatever casseroles that were ubiquitous when I was growing up! I added a teaspoon of poultry seasoning herbs and was glad for it. It was a big hit with my husband and toddler too!

    Reply
  54. Cara says

    August 27, 2012 at 9:09 am

    The whole family LOVED this! Even my picky 7 yr old!! We don’t do “cream of” anything. They are not allowed in my pantry. I was quite disappointed when I was pulling all the ingredients and realized I was completely out of carrots. However, I was fully stocked with corn. It was delish! My husband said if we used carrots and corn it would almost be like a pot pie in a…pot!! :) I think we will give that a whirl next time!

    Reply
  55. Gretchen says

    August 28, 2012 at 2:25 pm

    I used mixed veggies and doubled them and then sprinkled a little cheddar cheese on top, turned out great! Great recipe to make to give to a family that just had a baby or surgery or whatever.

    Reply
  56. judy jones says

    September 5, 2012 at 9:53 am

    I have been looking for alternatives for canned soups in cooking. My husband cannot have sodium, and the soups are loaded! Thanks for the advice on the cream! Any salt free cooking ideas out there, please forward. I am open for any suggestions.
    Thanks
    Judy

    Reply
  57. Elizabeth says

    September 20, 2012 at 3:20 pm

    I was looking for a rice casserole recipe. The first one I pulled up was from a popular women’s magazine, and though it didn’t have a “can of creamed” it did call for margarine (!) and white rice and one cup of stock. So I put on 4 cups of fresh broth and pulled out my organic brown rice, and thought maybe I should find a few more recipes. And here you are! I tossed some carrot and onion into my pot and just now added the cream from the top of my raw milk I got from the farmer today. I cut up the rest of the roasted chicken and have the yummiest dinner! I may add some peas for color but this will be a staple. Thank you!!!

    Reply
  58. Mandy says

    October 6, 2012 at 4:33 am

    I’ve made this recipe several times because it’s simple and healthy and omits the cream-of **** soups, but my husband always had a slight complaint about the flavor. (although he always devoured it anyway) go figure! It makes perfect sense to sub cream for the soup and I had never thought of it before BUT you got me thinking…what about sour cream. I thought the cream made it taste a little sweet, which I thought took away from the flavor and made me add more salt. I tried subbing sour cream (and I’ve also added peas) It is perfect. That slight sweetness that was in the back of our minds is gone and the flavor is….well…beautiful:)

    Reply
  59. Melissa J. says

    October 9, 2012 at 12:22 pm

    Oh. My. Gosh. I had no idea how tasty Creamy Chicken and Rice could be without the soup! This is a keeper in my recipe book – the whole fam LOVES it!!! Thanks a million!

    Reply
  60. DayZee says

    October 25, 2012 at 5:08 pm

    Amazing!! We also added frozen peas, broccoli and some bell peppers to clean out my freezer, I like lots of veggies. Ended up using a quart of broth, some black pepper to taste too, used half and half (bc all they had at trader joes that was organic), popped in over w some cheese on top…. This is a keeper in our cook book!

    I love that u do NOT use canned ingredients, as we eat as much organic as possible. I’m defiantly going to read your site, so glad I came across it!

    Reply
  61. Vicki says

    November 20, 2012 at 5:56 pm

    I made this tonight for supper. It is easy and delicious – a hit with my entire family! Thank you!!

    Reply
  62. Brandi says

    December 6, 2012 at 10:27 pm

    I made this for dinner tonight and it was so good. I didn’t have any garlic powder left, so I used 2TB of your onion soup mix instead. Even my picky 2 year old ate it. :)

    Reply
  63. tina says

    January 9, 2013 at 1:06 pm

    Thank you so much for the suggestion. I have cut all wheat out of my diet and therefore can not use any creamed soups so this is a great substitue!

    Reply
  64. christine says

    April 9, 2013 at 2:23 pm

    do i have to whip the cream before hand or just pour in the called amount?

    Reply
    • Laura says

      April 10, 2013 at 6:59 pm

      No need to whip – just pour it in. :)

      Reply
  65. Tonetta says

    April 18, 2013 at 8:06 am

    We absolutely loved this dish. It was so simple and quick to fix. I always go by what my husband says for the most part and he thought is was really good. Thank you so much for all that you do. I love your website. You have become my go to for good, wholesome, healthy, and REAL food. With all the information that is out there you make it simple and I love it.

    Reply
  66. Cindy says

    April 22, 2013 at 11:42 am

    We probably won’t get an answer in time for dinner tonight, but thought I’d try… My family likes a mix of white & brown rice – we’ve not converted to all brown rice yet, maybe never will… And anyway – does it need to cook for 45 min if it is half-n-half rices?

    Reply
    • Laura says

      April 22, 2013 at 1:43 pm

      I would give it the 45 minutes so that your brown rice isn’t underdone. :)

      Reply
  67. Holly T. says

    May 16, 2013 at 6:37 am

    Hi Laura,
    I think I’ve commented on this post before saying how much my husband and daughter and I LOVE this recipe. (my son is too picky to try it, unfortunately.) Just wanted to let you know that I made this recipe this weekend using ham stock and chopped ham that I had in the freezer leftover from Easter. I also added some celery to the carrot and onion mixture. AMAZING!!! A must-try for anyone who likes this recipe. I didn’t add any extra salt because of the salt in the ham and stock and it was perfect. My husband said it was one of the best things I ever made!
    Thanks again for the great recipes and inspirational site!!

    Reply
  68. Stef says

    June 18, 2013 at 4:37 pm

    I’m so glad I found this recipe. I’ve been trying to find more home made recipes that don’t require any processed foods, as many of them contain soy of some sort. I am currently nursing my 4 month old son, who has a soy sensitivity, so in order to keep him happy and healthy, I’ve stopped consuming soy altogether. It’s been a rough road, but pages such as this make it so much easier. Thank you for posting. :-D

    Reply
  69. Ricky Anderson says

    July 1, 2013 at 3:04 pm

    Did not see recipe for your homemade chicken broth you talked about.

    Reply
    • Laura says

      July 3, 2013 at 4:09 pm

      I had it linked in the post, but I’ll also share it here! https://www.heavenlyhomemakers.com/homemade-chicken-broth

      Reply
  70. kj says

    July 3, 2013 at 6:03 am

    this was awesome! like others, i added some seasoning (parsley/sage/rosemary/thyme/white pepper), and cheddar cheese on top. it was very yummy! thanks :)

    Reply
  71. Teresa Yb. says

    July 15, 2013 at 4:21 pm

    I just made this again, this time to share with another family with a new baby. I added some fresh broccoli to the pot when there was about 5 minutes left on the timer. I didn’t stir it in- I just let it steam on top of the rice. I left some of the casserole without cream because I can’t have dairy, and it was still good.
    I told my husband that I need to make this more often. Everyone likes it, and it is easy and healthy.

    Reply
  72. Jenni says

    August 4, 2013 at 12:43 pm

    I’m planning on trying this recipe this week sometime, but was wondering how to modify it for the rice I have. I have an organic basmati rice that cooks up in 15 minutes. Is that long enough to cook the broth, carrots, and onion as well, or should I start those first, and add the rice after they have been cooking for a while? Thanks for all your wonderful recipes!

    Reply
    • [email protected] says

      August 23, 2013 at 10:32 am

      This might be a bit late of a response, but I would think you can adjust the cooking times and it will turn out just fine.

      Reply
  73. Kimberly says

    August 11, 2013 at 5:06 pm

    I can’t wait to try more of your recipes. I just loathe canned soups. I like real ingredients and I don’t like short cuts. You’d just old fashioned doing it right. It’s also a great way for young cooks to learn how to eat well without wasting good ingredients. It’s truly a lesson in value

    Reply
  74. Dawn Harding says

    September 25, 2013 at 6:11 pm

    Looks delish! Could I substitute almond milk for the heavy cream?

    Reply
    • [email protected] says

      October 3, 2013 at 8:24 am

      You sure can!

      Reply
  75. alicia says

    September 28, 2013 at 2:02 pm

    Laura. I love this recipe and have used it several times. In a pinch, last week, I bought an Amy’s Own cream of mushroom canned soup (gasp!) in the “natural food” aisle of our grocery store. I scanned the ingredients quickly and they seemed at least LESS aversive than the red and white can. At least no recognizable names for MSG. (: Made a chicken casserole with it and it was really, really good. Just thought is throw that out there…big business is listening that consumers will purchase improved-upon-process-foods. (: Anyhow, I’d much prefer this recipe, but some days require cans. That is all.

    Reply
  76. Chrissie says

    October 1, 2013 at 3:43 pm

    Hi Laura,
    I have this on the stove-top right now. I can’t wait to eat! I don’t have much raw milk left but will be using sourcream for the cream. Its not organic but sometimes you gotta use what you have. We are moving later this month, so I am hoping that we (a family of 4) won’t eat all of this tonight and I can freeze some for the week we move or right after we move and I don’t feel like cooking dinner after a long day of unpacking. It smells amazing!

    Reply
  77. Mandy says

    October 23, 2013 at 10:19 am

    I am not a big commenter in general but I feel compelled to comment here. I made this last night (and added broccoli) and my goodness was it delicious! I am very excited to find this resource and look forward to working my way through your recipes. Thanks for sharing all of your hard work! :)

    Reply
  78. Dana says

    October 28, 2013 at 11:52 am

    Wow, this is delicious! If I cut the recipe in half, would I still cook it for 45 minutes? It makes a lot!

    Reply
    • [email protected] says

      November 7, 2013 at 10:00 am

      I would do less time. If you wanted to make the recipe as is I would freeze the extra and have a freezer meal on hand for either yourself or another family! It’s great to have meals to run over to a mom with a new baby!

      Reply
  79. Ann Marie says

    November 30, 2013 at 2:02 pm

    Made this for lunch today with leftover turkey!!! MMMMM Next time we are going to add some peas as well, then another time we will add broccoli and cheese.

    Reply
  80. Brandi says

    January 27, 2014 at 8:25 pm

    I just made this for the first time tonight. I’ve looked at the recipe curiously for about a year now and still hesitated even though I knew cream made meals tasty, but I didn’t want to be disappointed because when I think chicken and rice, I think of my momma’s chicken and rice when I was growing up. Well, like I said, I made it tonight with a couple of tweaks suggests by a couple commenters and OH MY Goodness! It’s like Heaven in a Pot!!! I had a rough afternoon with my 2 sons and I’m pregnant with my third child…this meal seriously made my day! My family liked it too! It reminded me so much of my mom’s (w/the canned soup), but I have to say that I liked more than my mom’s! And, knowing that all the ingredients are wholesome and real topped everything off!!! Thank you!! :)

    Reply
  81. Sarah says

    February 27, 2014 at 8:13 am

    We have an allergy to cows milk in our home–has anyone made this with a dairy substitute like almond milk? I’m a little skeptical, since it’s a bit thinner than cream. I don’t want a pot of chicken and rice cream soup! Thanks!

    Reply
  82. Betty Stewart says

    September 26, 2014 at 9:55 am

    I sometimes use a medium white sauce using celery or mushrooms sautéed in the butter for whichever Campbell’s soup I want to replace. Then add the flour and cook for a couple of minutes and add the milk, salt and pepper and simmer until the right thickness. You can add cheese as well.

    Reply
  83. Kimberly King says

    October 5, 2015 at 12:26 pm

    I have a quick question. If I were to put the broth, carrots, onions and rice in my pressure cooker instead of on the stove top, would that be okay?

    Reply
    • Laura says

      October 7, 2015 at 3:28 pm

      I would imagine so, but I don’t have a pressure cooker to know how that works!

      Reply
  84. Robin says

    October 15, 2015 at 6:25 pm

    So I have 3 huge bags of Quinoa ….I’m thinking I could use this recipe to use up some of my Quinoa?

    Reply
    • Laura says

      October 18, 2015 at 6:59 am

      I think that’s a great idea! I’ve barely used quinoa – I don’t know why. Maybe because I don’t know many ways to use it. You’ll have to teach me!

      Reply

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