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Coupon Abbreviations
  • SC = Store Coupon
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  • SS = Smart Source
  • RP = Red Plum
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  • WYB = When You Buy
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  • .75/3 = 75 cents off three items
  • EXP = Expiration Date

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This chicken and rice casserole is flavorful, creamy, and perfect for a family dinner. Plus, it's soup-free!

With casseroles being a pretty Southern thing, it’s likely that they show up at your family reunions, church picnics, and holiday parties. They’re generally pretty easy to make and they’re great for toting to a friend or gathering. But lots of times, they can be mysterious and goopy and filled with condensed soups.

I’m not a canned soup hater, but I sometimes feel like the ingredients in a casserole made without canned soup are able to shine through a little more. This chicken and rice casserole is soup-free and is really versatile; use whatever veggies you have on hand.

No Soup Chicken & Rice Casserole


  • 2 cups cooked chicken, shredded
  • 2-3 cups cooked rice
  • 3 tbsp olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped fresh green beans
  • 1 cup chopped broccoli
  • 1/2 cup frozen green peas
  • salt and pepper to taste
  • 3 tbsp all purpose flour
  • 2 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded cheese


  1. Preheat the oven to 400 degrees. In a large oven-safe skillet, heat the olive oil on the stove over medium heat.
  2. Add the onion, green beans, broccoli, and peas to the pan and cook until the vegetables are tender, about 8 minutes. Add salt and pepper to taste.
  3. Sprinkle the flour over the vegetable mixture and stir continuously until the flour cooks to a blonde color, about 1 to 2 minutes. Slowly stir in the chicken broth and continue stirring until everything is well combined and there are no lumps. Bring this mixture to a simmer and allow it to thicken slightly.
  4. Add the cooked chicken and rice to the pan along with the sour cream and stir to combine. Sprinkle the top with shredded cheese and place the pan in the oven. Cook until the cheese has melted and the casserole is bubbly, about 12-15 minutes.

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    • Sione

      I am a can soup hater, but only for when I am cooking. I used them satisfactorily, but since then I have gotten a lot better and more experienced in the kitchen. Now I never use them because there much more flavorful and less expensive ways to get the taste and texture one is looking for.

      • atd

        Could you explain? I AM a canned soup hater & need all the help / suggestions I can get. I have 3 little ones & use my crock pot a lot…however many if my attempts are bland.

        • Tina

          my favor crockpot recipe is slow cooker chops. The one with bone in..a pack of dry ranch seasons salt and pepper and chop garlic I use a lot. And a can of French onion soup..that’s it no water no cream of anything… season chops then layer with can of French onion. Put lid on slow cook for 8-10 hours falling off the bone yummy make a side of rice and veggies. Dinner done my friend. Or you can use the juices from crockpot to make your gravy so good..

        • Georgia

          I love to make pork bbq in the crock pot. Just place a bone-in pork shoulder or butt in crock pot, fat side up. Add nothing else not even water. Cook on low 24+ hours. Peel the layer of fat off and wiggle out the bone, throw them both away. Drain most of the juice. Shred with 2 forks. Add a bottle of bbq sauce and cook a bit longer just to warm it up. It will make a ton for your family and can freeze any extras.

    • sweetpea

      made it! very nice recipe!!