Chicken Vegetable And Rice 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 VEGETABLE RICE CASSEROLE



Chicken Vegetable Rice Casserole image

Chicken Vegetable Rice Casserole is an easy baked dish that is tasty and versatile; it sure to please the whole family.

Provided by Dawn

Categories     Main Course

Time 1h5m

Number Of Ingredients 9

1 1/2 pounds chicken breast
1 1/4 cups rice (uncooked)
3 tablespoons butter
2 cups chicken broth
3 tablespoons flour
1/2 cup onion (finely chopped)
1 cup cream
10 ounces frozen mixed vegetable
3 ounces French fried onion (store bought)

Steps:

  • 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.
  • 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. Pour the sauce over the ingredients in the baking dish.
  • Cover with aluminum foil and bake for 30 minutes. Remove from the oven and remove the aluminum foil. Sprinkle the French fried onions over the top of the casserole and bake for another 15 to 20 minutes

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

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

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE



Chicken, Vegetable and Brown Rice Casserole image

A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?

Provided by emtpixie

Categories     One Dish Meal

Time 2h

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces
1 cup brown rice or 1 cup wild rice, uncooked
2 (10 1/2 ounce) cans of regular cream of mushroom soup or 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
3/4 cup water
4 tablespoons dill weed
3 teaspoons paprika
1 1/2 cups diced celery
1 medium onion, diced
2 cups chopped carrots
1 cup whole grain cracker, crushed
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
  • make sure rice is covered by liquid.
  • Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
  • Cover casserole dish tightly with aluminum foil and bake for 1 hour.
  • After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
  • If juices are pink or unclear put casserole back in oven and bake until juices run clear.
  • Meanwhile in a medium saucepan melt butter or margarine over low heat.
  • Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
  • Stir well until butter is absorbed and mixture is moist.
  • Remove casserole from oven and discard aluminum foil.
  • Spoon cracker mixture over chicken pieces only and spread.
  • Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
  • Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

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

BROWN RICE VEGETABLE CASSEROLE



Brown Rice Vegetable Casserole image

One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups shredded cheddar cheese, optional

Steps:

  • In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

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