Some nights call for a meal that feels like a warm hug. That’s exactly what this chicken rice casserole offers—a comforting blend of tender chicken, earthy mushrooms, and fluffy rice all baked together into one satisfying dish. Without any cheese, it leans on a creamy mushroom base and fresh vegetables to bring flavor and texture, making it a quiet standout on the dinner table.
I remember the first time I made this casserole. I was juggling a few things in the kitchen—forgot to set the timer, actually—and ended up checking the oven a couple of times too early. The smell of garlic and thyme slowly filling the air made me pause and lean against the counter. Somewhere between stirring the sautéed veggies and browning the chicken, the house started to feel like home. The soft sizzle of cooking chicken mixed with the gentle clink of the spoon against the bowl. It wasn’t perfect timing, but the anticipation made the first bite all the sweeter.
Why You’ll Love It:
- It’s simple — and that’s kind of the point. No complicated steps, just straightforward comfort food.
- The creamy mushroom sauce adds richness without overwhelming the natural flavors of the chicken and veggies.
- Vegetables like carrots, celery, and peas give it a fresh, colorful touch that feels wholesome.
- This casserole is naturally cheesy-free, perfect for those avoiding dairy but craving something hearty.
- It’s a one-dish meal that makes cleanup easier, even if the oven timer gets ignored once or twice.
If you’re a little wary about casseroles without cheese, give this one a chance. The textures and flavors come together in such an honest way, it’s hard not to enjoy every spoonful.
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Chicken Rice Casserole (No Cheese)
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
A comforting and hearty chicken rice casserole made without cheese, featuring tender chicken, flavorful rice, and a creamy mushroom sauce.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
2 1/2 cups low sodium chicken broth
1 cup sliced cremini mushrooms
1 cup sliced carrots
1 cup frozen peas
1/2 cup diced celery
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup canned cream of mushroom soup (no cheese)
1/2 cup water
Instructions
Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook until lightly browned but not fully cooked, about 4-5 minutes. Remove chicken and set aside.
In the same skillet, add diced onion, minced garlic, sliced mushrooms, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
In a large mixing bowl, combine the rinsed rice, chicken broth, cream of mushroom soup, water, dried thyme, dried parsley, salt, and black pepper. Stir well to combine.
Add the sautéed vegetables and browned chicken pieces to the rice mixture. Stir to distribute evenly.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Cover the casserole dish tightly with aluminum foil.
Bake in the preheated oven for 55-60 minutes, or until the rice is tender and liquid is absorbed.
Remove the foil and gently stir in the frozen peas.
Return the casserole to the oven uncovered and bake for an additional 5 minutes to heat the peas.
Remove from oven and let stand for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Kitchen Notes: You don’t need any fancy equipment here—just a good casserole dish and a skillet for sautéing. I usually serve this with a simple green salad or some crusty bread to soak up any leftover sauce. If you want to switch things up, you could swap out the cremini mushrooms for button mushrooms or add a handful of chopped spinach near the end of baking. Sometimes I toss in a pinch of smoked paprika for a tiny smoky twist, though I haven’t tested all variations thoroughly. If you prefer a bit more bite, stirring in some frozen corn instead of peas works well too.
FAQ:
Can I make this casserole ahead of time? Yes, you can assemble it the day before and bake it fresh when ready, just keep it covered in the fridge.
Is it freezer-friendly? Absolutely. Freeze leftovers in a sealed container for up to two months and thaw overnight before reheating.
Can I use brown rice instead? You could, though the cooking time will be longer and the texture different—just something to keep in mind.
Give this chicken rice casserole a try next time you want something warming and fuss-free. It’s a dish that’s easy to fall for, even on those nights when everything else feels a little rushed.