Someone's In The Kitchen With Dinah

Cooking that's fun and healthy… with my helpers!

I’m A Little Slow, But I’ll Get There

Sorry, guys.  I know I promised you a THM chicken and rice casserole a few weeks ago.  It’s just that this homeschool mama started school back up, and getting back into a productive (and consistent) routine is harder than it sounds.
Anyways.  As I mentioned, I was hungry for an old family mainstay one day… Chicken and Rice Casserole.  Unfortunately, I never make it anymore, because it takes a can of that nasty storebought cream of mushroom soup.  I didn’t realize HOW nasty that stuff was until I got on THM, and now… well, now I don’t even walk in that aisle in Walmart.  But with that craving flung on me, I decided I could figure out a way to make my own version without the can.  So.  I started with a chicken from Dad’s farm–organic, pasture-raised yumminess–mmm-hmmm!


Cut the thing up, and took the breasts off the bones.  This step was probably not completely necessary, but since breasts take up so much room in the pan, I had to do something.  And I was too lazy to try cutting or breaking the bones in half.  I greased the pan and added the rice, just like usual, then went looking for my mushrooms for the “soup” part–only to find out that my hubby had used them up while I was gone!!!  So, with my chicken already cut up, and my rice in the pan, I just thought for a second, and realized that cream of celery soup would probably make a decent substitute.  So I chopped some celery and onion, sauteed them in a pan with a little oil, and then added about 2 cups of my homemade bone broth.  Got that hot and bubbling, then added some heavy whipping cream.


I really don’t know how much, maybe about a cup, then sprinkled in some salt and pepper.  I might have added a bit of cream cheese, I don’t really remember that part.  LOL  I’ll probably try it next time, though!  😉  I placed the chicken in the pan, on top of the rice, then poured the veggies and broth over that.


Added some seasoning salt to the top, made sure my boneless breasts were completely covered, and stuck it in the oven.  Voila!  Pretty simple, huh?


Creamy Chicken and Rice Casserole
Prep time
Cook time
Total time
It's just like Mom's--only healthier!
Recipe type: Crossover
Serves: 8
  • 1-1/2 cup brown rice
  • 1 onion, chopped
  • 2-3 celery ribs, chopped OR 5-10 mushrooms (as desired)
  • dollop of oil
  • 2 cups bone broth
  • 1 cup cream
  • 2-3 oz. cream cheese (opt.)
  • 1 chicken, cut up
  • salt and pepper or
  • seasoning salt
  1. Heat oven to 375. Grease casserole dish, pour rice in and level it off. Saute the veggies in a bit of oil for 3-4 minutes; add the broth, and bring to a boil. Add cream, cream cheese (if desired), salt, and pepper, and stir until well blended and bubbling. Place chicken on top of rice, pour the sauce over everything. Sprinkle with additional seasoning salt, put in oven. Bake for about 30-45 minutes, or until the chicken starts pulling away from the bone.

And I was sitting here, just finishing this up, and thought, “Wow!  This recipe is so good, it’s like I can actually smell it!! –Oh, wait, that’s just the chicken I’m boiling for more bone broth.”  Hahahaha!

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