Chicken and Rice Casserole Without Soup

A classic Chicken Rice Casserole, without soup! Tender chicken, rice, and broccoli come together in a cheesy, hearty dish that’s perfect for any night of the week.

You're going to love this easy and tasty Chicken and Rice Casserole!

If you’re someone who loves comfort food but doesn’t want to rely on processed ingredients, this Chicken Rice Casserole is for you. It’s one of those dishes that feels like a warm hug but won’t leave you feeling weighed down.

I’ve always been a fan of casseroles because they’re usually pretty easy to make, and they offer that one-pan magic: everything just cooks together and develops these wonderful flavors.

This version of Chicken Rice Casserole is made without canned soup, which means you get to control the ingredients and keep things fresh. You’ll find juicy chicken, tender rice, and perfectly cooked broccoli all wrapped in a cheesy, creamy goodness.

What I love about this casserole is how quickly it comes together. You don’t have to stand at the stove stirring for ages. Instead, you get the joy of cooking without the stress.

The ingredients are simple: just chicken, rice, broccoli, cheese, butter, and a little bit of chicken broth.

Whether you’re serving it as a weeknight dinner or making it ahead for a family gathering, this recipe is sure to impress.

The best part? It tastes amazing. The rice absorbs all the flavors of the chicken broth and the sautéed chicken, while the broccoli adds a bit of freshness. And don’t get me started on that melted cheese on top.

Serve it up with a side salad, some garlic bread or even some Outback Steakhouse Bread!

Why You'll Love This Recipe

No Processed Ingredients – It’s made without canned soups or mixes, which means you’re using fresh, whole ingredients.

Family-Friendly – This dish is a hit with kids and adults alike, making it a perfect choice for family dinners.

Quick & Easy – It comes together with minimal hands-on time and uses simple pantry staples.

Versatile – You can add your favorite vegetables, seasonings, or even swap out the chicken for another protein.

Make-Ahead – This casserole holds up well for leftovers or can be prepped in advance for a busy night.

Ingredients

• Chicken: Boneless, skinless chicken breasts work best, cut into cubes. You could substitute with chicken thighs for a juicier texture.
• Rice: Long-grain white rice is the best here, as it cooks evenly and doesn’t get too mushy.
• Broccoli: Fresh florets are ideal for a slight crunch, but you can use frozen if that’s what you have on hand.
• Cheddar Cheese: Adds the melty, gooey finish. Sharp cheddar gives a nice contrast to the creamy rice.
• Butter: Adds richness and flavor. You’ll use it to sauté the onions and chicken.
• Onion: Brings a sweet, savory depth of flavor when sautéed. You can use yellow, white, or even red onion.
• Chicken Broth: The base of the dish that flavors the rice. You could use vegetable broth or even water, though the broth adds much more flavor.
• Salt & Pepper: Basic seasonings that bring everything together.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this chicken and rice casserole without soup recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Preheat the oven to 350°F.

Heat half of the butter in a skillet over medium heat, then add the chopped onion and saute for 5 minutes until soft and translucent, but not browned. Transfer to a casserole dish or Dutch oven.

Add the rest of the butter to the pan over medium heat, then add chicken and fry, stirring often, for 6-7 minutes or until cooked through and lightly browned. Transfer to the casserole dish.

Add the rice and chicken stock to the casserole dish and stir. Cover with the lid and cook for 35 minutes in the oven.

Check towards the end of the cooking time and add a little water or chicken stock if it's getting too dried out.

Add the broccoli florets, cheese, salt and pepper to the pot (no need to stir it in). If the pan is dry, add a little more water or chicken stock.

Cover with the lid, and return to the oven for 5 minutes or until the broccoli is steamed and the cheese has melted.

Serve and enjoy!

Variations

• Swap the Chicken – Use cooked turkey, rotisserie chicken, or even leftover beef.
• Add Mushrooms – Sauté some mushrooms along with the onions for an earthy flavor.
• Use Different Veggies – Try spinach, peas, or cauliflower if you want to switch things up.
• Add Garlic – For an extra punch of flavor, sauté some minced garlic with the onions.
• Spicy Version – Add a pinch of red pepper flakes or diced jalapeños for some heat.
• Use Different Cheese – Swap the cheddar for mozzarella, gouda, or a blend of cheeses.

Serving Suggestions

1. Serve with a side salad for a fresh contrast.
2. Pair with roasted sweet potatoes for a filling meal.
3. Serve alongside Arkansas green beans or peas.
4. Top with a dollop of sour cream for extra richness.
5. Serve with a slice of warm, crusty bread.
6. Top with fresh herbs like parsley or chives for a burst of freshness.

Storage, Freezing & Make-Ahead Advice

Store: This casserole stores beautifully in the fridge for up to 3-4 days.

Freeze: It’s also great for freezing—just let it cool completely before transferring it to an airtight container. You can freeze it for up to 3 months, then reheat in the oven until warmed through.

Make Ahead: To make ahead, prepare everything and store it in the fridge overnight. The next day, just pop it in the oven and bake as instructed.

FAQs

📖 Recipe

Chicken Rice Casserole (without soup)

Make Chicken Rice Casserole without soup! You don't need soup to make a tasty casserole with tender chicken, cheese, broccoli, and rice.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: chicken and rice casserole, chicken and rice casserole without soup

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 286kcal

Author: Kate | You Say Potatoes

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Equipment

• Skillet
• Casserole Dish or Dutch Oven

Ingredients

• 2 tablespoons butter divided
• 1 onion finely chopped
• 2 chicken breasts cut into 1-inch cubes
• 3 cups chicken broth
• ½ cup rice uncooked
• 1 ½ cups broccoli divided into florets
• 1 cup shredded cheddar cheese
• ½ teaspoon each salt and black pepper

Instructions

• Preheat the oven to 350°F.
• Heat half of the butter in a skillet over medium heat, then add the chopped onion and sauté for 5 minutes until soft and translucent, but not browned. Transfer to a casserole dish or Dutch oven.
• Add the rest of the butter to the pan over medium heat, then add chicken and sauté, stirring often, for 6-7 minutes or until cooked through and lightly browned. Transfer to the casserole dish.
• Add the rice and chicken stock to the casserole dish and stir. Cover with the lid and cook for 35 minutes in the oven. Check towards the end of the cooking time and add a little water or chicken stock if it's getting too dried out.
• Add the broccoli florets, cheese, salt and pepper to the pot (no need to stir it in). If the pan is dry, add a little more water or chicken stock. Cover with the lid, and return to the oven for 5 minutes or until the broccoli is steamed and the cheese has melted.
• Serve and enjoy!

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Nutrition

Calories: 286kcal | Carbohydrates: 17g | Protein: 25g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 285mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 23mg | Calcium: 162mg | Iron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.