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

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. 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
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!)
 
Author:
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.

 

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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Comments

  1. Kristi says

    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 Reply:

    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 Reply:

    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 Reply:

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

    [Reply]

  2. Elisabeth says

    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]

  3. Sarah says

    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 Reply:

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

    [Reply]

  4. says

    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 Reply:

    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 Reply:

    Oooooohhhh… cheese sounds awesome on this!!

    [Reply]

  5. says

    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]

  6. Jaime Christopher says

    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 Reply:

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

    [Reply]

    Heather Reply:

    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 Reply:

    Yes, I like the coconut milk idea!

    [Reply]

  7. Jocelyn Skelly says

    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]

  8. judy says

    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]

  9. Abby says

    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]

  10. Jessica says

    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 Reply:

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

    [Reply]

  11. teresa says

    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]

  12. Tiffany says

    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]

  13. Sharon says

    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]

  14. says

    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 Reply:

    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 Reply:

    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]

  15. Sharon says

    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]

  16. Gayle says

    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]

  17. Claire says

    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 Reply:

    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 Reply:

    ten ounces

    [Reply]

    Crystal Reply:

    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 Reply:

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

    [Reply]

  18. Katie says

    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]

  19. says

    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]

  20. Jen says

    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]

  21. says

    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]

  22. Tracy says

    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]

  23. Nicola says

    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]

  24. Rebecca C says

    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]

  25. Paige W. says

    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]

  26. Amanda says

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

    You changed our lives! Thanks!

    [Reply]

  27. says

    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]

  28. says

    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]

  29. Holly in Virginia says

    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]

  30. says

    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]

  31. Rejoicedover says

    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]

  32. Tracy Compaan says

    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]

  33. *rock*ommie* says

    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]

  34. Lori says

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

    [Reply]

  35. Bernadene Whitten says

    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]

  36. says

    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]

  37. Jess says

    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]

  38. Tessa Green says

    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]

  39. Jen says

    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]

  40. Katherine says

    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]

  41. Cassie L. says

    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]

  42. Laura says

    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]

  43. Cara says

    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]

  44. Gretchen says

    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]

  45. judy jones says

    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]

  46. Elizabeth says

    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]

  47. Mandy says

    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]

  48. says

    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]

  49. DayZee says

    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]

  50. Brandi says

    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]

  51. tina says

    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]

  52. christine says

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

    [Reply]

    Laura Reply:

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

    [Reply]

  53. Tonetta says

    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]

  54. Cindy says

    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 Reply:

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

    [Reply]

  55. says

    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]

  56. Stef says

    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]

  57. kj says

    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]

  58. Teresa Yb. says

    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]

  59. Jenni says

    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]

    LindseyforLaura@HHM Reply:

    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]

  60. says

    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]

  61. Dawn Harding says

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

    [Reply]

    LindseyforLaura@HHM Reply:

    You sure can!

    [Reply]

  62. alicia says

    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]

  63. Chrissie says

    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]

  64. Mandy says

    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]

  65. Dana says

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

    [Reply]

    LindseyforLaura@HHM Reply:

    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!

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  66. Brandi says

    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!! :)

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  67. Sarah says

    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!

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  68. Betty Stewart says

    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.

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  69. Kimberly King says

    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?

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    Laura Reply:

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

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  70. Robin says

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

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    Laura Reply:

    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!

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