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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. It also has a yummy layer of cheese on top!
No Soup Chicken and Rice Casserole
First, preheat the oven to 400 degrees. In a large oven-safe skillet, heat the olive oil on the stove over medium heat.
You can use whatever veggies you want! I took green beans and broccoli from our garden. Add the onion, green beans, and broccoli to the pan and cook until the vegetables are tender, about 8 minutes. Add salt and pepper to taste.
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.
For the chicken, I pulled a bag out of the freezer that I had cooked several months before. I let it thaw a bit before adding it.
Add the cooked chicken to the pan.
Add cooked rice 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.
This is what it looks like when it comes out. It’s delicious and a great one-pot meal!
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