Best 5 Chicken Casserole Without Cream Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken casserole is a classic comfort food that can be enjoyed by people of all ages. If you are looking for a delicious and easy chicken casserole recipe that doesn't use cream soup, then you have come to the right place. Here, you will find a variety of recipes that use simple, wholesome ingredients that you can easily find at your local grocery store. Whether you are a beginner cook or a seasoned pro, there is a recipe here that is perfect for you.

Here are our top 5 tried and tested recipes!

BROCCOLI CASSEROLE WITH NO "CREAM OF SOMETHING" SOUPS!



Broccoli Casserole With No

I love broccoli, and I love cream cheese, so this is a natural for me! When I was growing up, we always had that broccoli casserole with the rice, cheese, and cream of chicken, mushroom, or celery soup. But I have been trying to avoid the sodium content in the cream of "whatever" soups, and found that this broccoli casserole is really tastey! I've listed topping it with bread crumbs or ritz crackers, whichever is your preference. Do not use both...it is too much breading on top! I've also made this using fresh chopped broccoli and garlic, great either way! I hope you enjoy it!

Provided by breezermom

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 (10 ounce) packages frozen chopped broccoli
1/2 teaspoon garlic, jarred minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
1/2 cup cheddar cheese, shredded
1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

Steps:

  • Cook broccoli according to directions, or if using fresh broccoli, chop it and cook it. Drain well. Add minced garlic to the broccoli. Place broccoli in a lightly greased 1 quart casserole; set aside.
  • Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
  • Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining 2 tablespoons butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole.
  • Bake at 350 degrees for 40 minutes or until thoroughly heated.

Nutrition Facts : Calories 250.1, Fat 17.9, SaturatedFat 10.7, Cholesterol 51.5, Sodium 377.1, Carbohydrate 15.6, Fiber 3.3, Sugar 2.4, Protein 8.7

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
  • Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
  • Bake in the preheated oven until bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

SUPER-EASY CHICKEN CASSEROLE



Super-Easy Chicken Casserole image

A yummy and easy creation that includes chicken, cream of chicken soup, and stuffing.

Provided by LaurenH

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 6

Number Of Ingredients 7

3 cups chopped cooked chicken
1 (10 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup milk
1 (6 ounce) package dry bread stuffing mix
½ cup melted butter
hot water as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange chicken in the bottom of a 2-quart casserole dish.
  • Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
  • Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 27.6 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 0.9 g, Protein 25.5 g, SaturatedFat 17.4 g, Sodium 941.7 mg, Sugar 3.6 g

CHICKEN AND RICE CASSEROLE- NO CREAM SOUPS!



Chicken and Rice Casserole- No Cream Soups! image

Make and share this Chicken and Rice Casserole- No Cream Soups! recipe from Food.com.

Provided by petlover

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 lbs chicken parts, cut into 1 to 1 1/2 inch pieces, patted dry
salt and pepper
olive oil
1 medium onion, chopped
2 garlic cloves, minced
6 ounces sliced mushrooms
1/4 cup dry sherry or 1/4 cup white wine
1 1/3 cups chicken stock
1/2 cup sour cream
1/4 cup cream
1 cup long grain rice
1 1/2 teaspoons salt
1 teaspoon italian seasoning
1 teaspoon poultry, seasonin
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375°F Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
  • In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
  • Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
  • Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
  • Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
  • Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 620.9, Fat 30.6, SaturatedFat 10.7, Cholesterol 169.5, Sodium 818.4, Carbohydrate 30.8, Fiber 1.1, Sugar 3, Protein 50.9

CHEESY HASHBROWN CASSEROLE (WITHOUT CREAM OF CHICKEN SOUP) - FREEZER MEAL - SIDE DISH RECIPE - (4.5/5)



Cheesy Hashbrown Casserole (without Cream of Chicken soup) - Freezer Meal - side dish Recipe - (4.5/5) image

Provided by LLINDQU295

Number Of Ingredients 14

Topping:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 cups low-sodium chicken broth ( can make it 1 1/2 cups)
1 cup milk ( used 1 cup whipping cream)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
1 bag shredded hash browns
1/2 cup light sour cream (omitted)
3 cups cornflakes or fried onions, lightly crushed
2 tablespoons butter, melted

Steps:

  • Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in the cheese until smooth. Mix in the hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. (*you may place in zip lock bag and freeze for later. Thaw for 24 hours when ready to cook) Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.

Tips:

  • Use a variety of vegetables: This will add flavor and nutrients to your casserole. Some good options include carrots, celery, onion, broccoli, and potatoes.
  • Cook the chicken thoroughly: This is important to prevent foodborne illness. You can cook the chicken in a skillet over medium heat, or in a slow cooker on low for 6-8 hours.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it is cooked through.
  • Use a flavorful sauce: The sauce is what will really bring your casserole together. You can use a variety of different sauces, such as a cream sauce, a tomato sauce, or a cheese sauce.
  • Top the casserole with cheese: Cheese is a classic topping for chicken casserole. It adds flavor and a golden brown crust.
  • Serve the casserole hot: Chicken casserole is best served hot out of the oven. You can garnish it with fresh herbs or a sprinkle of paprika.

Conclusion:

Chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. There are many different variations of chicken casserole, so you can find one that suits your taste. With a little planning, you can make a chicken casserole that is both healthy and delicious.

Related Topics