Creamy Chicken And 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.

CROCK POT CREAMY CHICKEN AND VEGETABLES



Crock Pot Creamy Chicken and Vegetables image

This Crock Pot Creamy Chicken and Vegetables recipe is the perfect one-pot family dinner meal!

Provided by Cris

Categories     Main

Time 7h10m

Number Of Ingredients 8

5 boneless (skinless chicken thighs)
2.5 lbs new redskin potatoes or Yukon Gold potatoes (cut into bite sized)
salt and pepper to taste
10 oz pkg frozen carrots (thawed)
1/2 cup green onions (thinly sliced)
1 bunch asparagus (trimmed and cut into thirds)
29 oz cream of mushroom soup ((2 - 10.5 oz cans))
1/2 cup milk

Steps:

  • Put your chicken in your 6 t crock pot (we used this one) and top with your potatoes
  • Sprinkle with salt and pepper
  • Pour in your carrots and green onions, mix gently
  • Put your asparagus on top
  • Salt and pepper again, if needed
  • Use a whisk to mix together your soup and milk in a separate bowl
  • Pour over everything
  • Cover and cook on low for 7-8 hours

CREAM OF CHICKEN CASSEROLE WITH VEGGIES



Cream of Chicken Casserole with Veggies image

Try our tasty Cream of Chicken Casserole with Veggies for a quick and easy entrée! This one-dish cream of chicken casserole is perfect for a busy evening.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 5

1 cup hot water
2 cups STOVE TOP Everyday Stuffing Mix for Chicken
4 small boneless skinless chicken breasts (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen mixed vegetables, thawed

Steps:

  • Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
  • Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
  • Bake 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 32 g

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 CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CREAMY CHICKEN AND VEGGIES CASSEROLE



Creamy Chicken and Veggies Casserole image

Creamy Chicken and Veggie Casserole is an easy make-ahead entrée recipe that's delicious, with a crunchy cheesy streusel topping.

Provided by Linda Larsen

Categories     Dinner     Entree     Main Course

Time 1h5m

Number Of Ingredients 18

1 onion ( chopped )
1 tablespoon olive oil
2 tablespoons flour
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup whole milk
1 (16-ounce) jar four-cheese Alfredo sauce
2 1/2 cups cooked chicken (chopped)
1 (16-ounce) package frozen broccoli, carrots, and cauliflower
1 1/4 cups shredded sharp Cheddar or Havarti cheese
1/3 cup grated Parmesan cheese
1 cup flour
1/2 teaspoon dried thyme leaves
1/4 teaspoon baking powder
1/4 cup butter (softened)
1/2 cup shredded sharp Cheddar or Havarti cheese
1/4 cup grated Parmesan cheese
1 egg

Steps:

  • Gather the ingredients.
  • In heavy saucepan, cook onion in olive oil over medium heat until tender.
  • Add flour; cook and stir 3 minutes.
  • Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
  • Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
  • Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
  • When ready to eat, preheat oven to 375 F.
  • Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
  • Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
  • Uncover casserole and crumble this topping evenly over the top.
  • Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

Nutrition Facts : Calories 591 kcal, Carbohydrate 24 g, Cholesterol 167 mg, Fiber 2 g, Protein 25 g, SaturatedFat 24 g, Sodium 908 mg, Sugar 4 g, Fat 44 g, ServingSize 8 servings, UnsaturatedFat 0 g

CREAMY CHICKEN RICE AND VEGGIE BAKE



Creamy Chicken Rice and Veggie Bake image

This recipe is really simple! It is very inexpensive. You can add any veggies you like, and you can even add various different shredded cheeses for added flavor.

Provided by ASZUEREBLUE

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 5

Number Of Ingredients 11

5 skinless, boneless chicken thighs
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons ground black pepper, divided
1 teaspoon poultry seasoning
1 teaspoon salt, divided
3 tablespoons dried minced onion, divided
½ tablespoon dried oregano
2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
1 (10.5 ounce) can condensed cream of chicken soup
1 ¼ cups milk

Steps:

  • Preheat oven to broil.
  • Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
  • Place chicken under broiler for 10 minutes, or until browned and crispy.
  • In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
  • Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
  • Reduce oven temperature to 450 degrees F (230 degrees C).
  • Bake for 30 minutes, or until rice and chicken are cooked through.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 95.3 g, Cholesterol 53 mg, Fat 9.4 g, Fiber 4.5 g, Protein 27.9 g, SaturatedFat 2.6 g, Sodium 2755.4 mg, Sugar 8 g

LOWER-CALORIE CREAMY CHICKEN CASSEROLE



Lower-Calorie Creamy Chicken Casserole image

This casserole is made with healthier ingredients. It's lower in calories but just as delicious.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 serving avocado oil cooking spray (such as Pam®)
1 (10.75 ounce) can reduced-fat cream of chicken soup (such as Campbell's®)
2 cups cubed cooked chicken breast
1 ½ cups frozen mixed vegetables
1 cup low-fat Greek yogurt
salt and ground black pepper to taste
½ cup shredded fat-free Cheddar cheese (such as Kraft®)
24 reduced-fat buttery round crackers (such as Ritz®), crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
  • Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
  • Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 30.5 g, Cholesterol 64.3 mg, Fat 7.6 g, Fiber 3 g, Protein 33.6 g, SaturatedFat 2.1 g, Sodium 902.3 mg, Sugar 4.6 g

CHICKEN VEGGIE CASSEROLE



Chicken Veggie Casserole image

This special casserole is a hot, satisfying complete meal in one dish.-Martha Balser, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced cooked potatoes

Steps:

  • In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through.

Nutrition Facts : Calories 256 calories, Fat 8g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 780mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.

CREAMY CHICKEN-VEGETABLE CASSEROLE



Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
  • Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Packed with flavorful chicken and veggies, this creamy Chicken Noodle Casserole is a quick and easy family dinner that everyone will love!

Provided by Aubrey

Categories     Main Dish

Time 1h

Number Of Ingredients 13

10 ounces egg noodles
1 tablespoon olive oil
1 small yellow onion (peeled and diced)
2 cloves garlic (minced)
12 ounces frozen mixed vegetables (thawed (1 bag))
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1 cup milk
1/2 cup low-sodium chicken broth
2 cups cooked chicken (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley (chopped, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
  • Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
  • While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
  • Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
  • onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
  • Pour into the prepared baking dish and spread into an even layer.
  • Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
  • Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

Nutrition Facts : Calories 344 kcal, Carbohydrate 51 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 921 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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