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Grandma’s No Canned Soup Chicken Rice Casserole

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Grandma’s No Canned Soup Chicken Rice Casserole is a heartwarming dish that was one of the first things that I learned how to make back when I was a teenager and away from my parent’s house! And it’s just as good today as the very first time I made it. Creamy wholesome goodness, without all of the chemicals!  It’s easy on the pocketbook and tummy, and a welcome meal for my hubby and I any time of year!

 

Sometimes, you just want old-fashioned comfort food due to just needing a hug, or maybe you haven’t been feeling well, or just want to take a day to reminisce your childhood and remember those who aren’t with us anymore, and save some moments aside in our busy days to remember them.

If you’re not feeling good, missing someone, or just long for simpler times. Trust me. This is for you. Simple casseroles fix everything. Well…that…and ice cream for breakfast.

 

 

 

 

 

I don’t care if it’s 109º degrees outside, (that’s why man invented air conditioners). Honestly, I can eat this stuff in the dead heat of the summer.

Which is what my Grandma taught me when I was about 7! It was a VERY hot summer day, and we had come in for lunch after a morning of swimming, and the table was all set with piping hot bowls of…SOUP.

(In her defense, it was beef vegetable soup made in the pressure cooker, and not only did it NOT heat up the house, but it gets done quickly in those things.) Something I would learn well later on in life.

 

 

 

 

 

Anyways, I said, “Grandma! Soup?? On hot day?“. I never lived that down. She got a huge kick out of it, and we all laughed about that for years!

And ya know what? She was right.

Comfort food is always appreciated no matter what time of year it is.

 

 

 

 

 

And this one is full of all the comforts you crave! Chunks of tender, juicy, pulled chicken breast meat, celery, onions, and fresh mushrooms, long grain white rice,  all swimming in a creamy homemade sauce!

 

 

 

 

What’s not to love about that, right? Simple, wholesome goodness that will make you feel like you’re a kid again perched on a stool in Grandma’s kitchen!

It’s also extremely economical and goes a log way, because it’s very hearty and filling! So if you’re craving, needing, or just plain wanting something simple but incredibly delicious, Grandma’s No Canned Soup Chicken Rice Casserole will take care of everything. Hope this becomes a family favorite for years to come in your house, too! Enjoy!

 

 

Yield: 6 - 8 servings

Old Fashioned No Canned Soup Chicken Rice Casserole

Old Fashioned No Canned Soup Chicken Rice Casserole

Ingredients

  • 1 whole stewing chicken (innards removed), stewed and torn into large bite-sized pieces, (*can sub 3 - 4 boneless skinless chicken breasts)
  • 1 bay leaf
  • 1 stick (8 Tbl.) Minerva Dairy Amish Butter
  • 1 rib celery, thinly sliced
  • 1 small onion, chopped
  • 8 oz. fresh sliced mushrooms (can sub 4 oz. jar, drained well)
  • 1/3 cup flour
  • 1 1/2 tsp. salt
  • 1/4 tsp. regular or coarse ground black pepper
  • 1/8 tsp. garlic powder

reduced to 1 cup

  • 1 1/2 cups whole milk, 2% ok to sub

Instructions

  • In pot, add chicken, cover with cold water plus at least 2 inches more, add bay leaf, and bring to a boil over medium-high heat. Turn down to a simmer, and simmer chicken, uncovered, until done and fall apart tender. (About 1 1/2 hours or more.) When done, remove chicken to a bowl and cover so it doesn't dry out. Remove bay leaf from pot, and add 1 1/2 - 2 cups stock to small saucepan. Bring reserved broth to a full boil and boil until reduced to 1 cup. (Freeze any leftover stock or discard.)
  • In large, deep frying pan, melt butter over medium heat, add celery and onion, sauté until tender. Add mushrooms and sauté just one minute longer, stirring.
  • Stir in flour well, and cook until bubbly. Cook and stir for 2 minutes to cook out the raw flour taste. Slowly stir in reserved cup of chicken stock and milk until blended and not lumpy. Stir in salt, pepper and garlic powder. Heat until boiling stirring constantly. Boil and stir for 1 minute. Remove from heat.
  • Stir in torn up chicken and cooked rice. Pour into sprayed 2-quart baking dish.
  • Bake, covered, in 350º preheated oven for about 35 minutes until bubbly.
  • Garnish with finely chopped fresh parsley if desired, and serve!
  • Nice served with a garden salad, or a side vegetable such as buttered peas, broccoli, carrots, or asparagus, and warm rolls or bread & butter.
  • To Make Rice: Into medium saucepan, add 1 1/2 cups water, 1 Tbl. butter, and 1/4 tsp. salt. Bring to a boil, add 3/4 cup rice, stir, cover, bring back to a boil. Reduce heat to a simmer, and simmer for 15 minutes. (Do not lift lid.) Remove from heat, let rest, still covered, for 5 minutes. Fluff with fork and add as much as you like to chicken mixture. Add 1 1/2 cups rice for extra an creamy casserole, or 2 cups for very thick. Leftover rice freezes well and can be used for asian-style fried rice, soups, stews, or other casseroles or side dishes.
  • Notes

    *If subbing boneless skinless chicken breasts, stew one hour. (Yes, one hour.)


     

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    Mary Dodd

    Wednesday 26th of June 2019

    Another option is to buy a rotisserie chicken. Remove meat from chicken. Boil bones and skin in filtered water, quartered onion, celery tops and bay leaf to make broth. Strain broth after it cooks about 3 hours. Save 1 cup broth for recipe. Use remaining broth plus add’l water, if needed to cook rice. Use chicken meat for recipe.

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