Chicken Rice Veggie Casserole Recipes

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EASIEST CHICKEN RICE & VEGGIE CASSEROLE



Easiest Chicken Rice & Veggie Casserole image

Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

Provided by piranhabriana

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts or 4 -6 chicken thighs
2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
8 ounces frozen mixed vegetables (something with broccoli is yummy)
2 cups uncooked rice
1/2-1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a baking dish, mix together everything except the chicken.
  • Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  • Bake uncovered at 375 for 1 hour.

VEGGIE CHICKEN RICE CASSEROLE



Veggie Chicken Rice Casserole image

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 6

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g

CHICKEN RICE CASSEROLE WITH VEGGIES



Chicken Rice Casserole with Veggies image

Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. -Mary Louise Chubb of Perkasie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Steps:

  • In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 351 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN RICE & VEGGIE CASSEROLE



Chicken Rice & Veggie Casserole image

Make and share this Chicken Rice & Veggie Casserole recipe from Food.com.

Provided by thepurpleturtle

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

3/4 cup long-grain rice, uncooked (regular or chicken flavoured)
1 medium onion, chopped
1 garlic clove, chopped
2 cups mixed vegetables, chopped (I use fresh broccoli and cauliflower)
1 cup chicken broth
1 (10 3/4 ounce) can tomato soup
1 tablespoon brown sugar
2 tablespoons vinegar or 2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
4 boneless skinless chicken breasts
1 tablespoon flour
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese or 1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish.
  • Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together).
  • Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes.
  • Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE



Super Veggie Chicken and Wild Rice Casserole image

An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 1h35m

Yield 8

Number Of Ingredients 10

2 medium carrots, diced
3 cups chopped cooked chicken
1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
1 (8 ounce) package fresh mushrooms, chopped
½ medium onion, diced
1 cup fresh or frozen peas, thawed
1 cup packed fresh spinach, chopped
2 ½ cups chicken broth
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
  • Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
  • Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g

HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY



Hidden Veggie Chicken & Rice Recipe by Tasty image

Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 13

5 chicken thighs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchinis, grated
1 cup rice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
  • On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
  • Grate both zucchinis with a box grater.
  • Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
  • Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
  • Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
  • Serve chicken on bed of rice mixture.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

CHICKEN VEGETABLE AND RICE CASSEROLE



Chicken Vegetable and Rice Casserole image

Meet your family's new favorite casserole-the Chicken Vegetable and Rice Casserole. This one's got it all. There's chicken, rice and veggies cooked in a creamy sauce. Best of all, our Chicken Vegetable and Rice Casserole is topped with a buttery crumb crust.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
2 cups CLASSICO Tomato and Basil Pasta Sauce
2-1/2 cups cooked whole grain brown rice
2 cups chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
1/4 cup sliced almonds, toasted
1 Tbsp. chopped fresh basil
1 cup fresh bread crumbs
1 Tbsp. butter, melted
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in pasta sauce. Add rice, chicken, vegetables, nuts, and basil; mix well.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
  • Bake 30 min. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20 to 25 min. or until casserole is heated through and topping is golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 520, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g

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Top Asked Questions

How to bake chicken vegetable rice casserole?
Chicken Vegetable Rice Casserole is an easy baked dish that is tasty and versatile; it sure to please the whole family. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Add the rice to the bottom of the baking dish. Cut the chicken breast into bite size pieces.
How to cook chicken and rice with frozen vegetables?
Add the rice to the bottom of the baking dish. Cut the chicken breast into bite size pieces. Melt butter in a skillet and add the onion. Cook the onion until tender 2 or 3 minutes. Add the flour and stir in. Add the chicken broth and cream and cook until it starts to thicken. Add the chicken to the rice and top with the frozen vegetables.
What is the best way to cook a chicken casserole?
Stir together your ingredients in the same dish you bake it in, add chicken and cheese, and you’ll have yourself a creamy, hearty casserole. Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
What is in a chicken and rice casserole?
A meal-in-one casserole with chicken, rice, broccoli, cheese, onion, and creamy soups all baked into one dish. May be made ahead and frozen. This chicken and rice casserole is quick and easy to put together and will remind you of your grandma's cooking.

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