Easiest Chicken Rice Veggie Casserole Recipes

VEGGIE CHICKEN RICE CASSEROLE

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.

EASY TERIYAKI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Making the Teriyaki Sauce: In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
• In a 9x13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
• Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

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.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Heat a large pot on medium high heat.
• Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
• Bring to a boil then turn off the heat.
• Add in the rice and chicken and stir well until coated.
• Pour mixture into baking dish and cover with foil.
• Bake for 50-60 minutes.
• Let sit for ten minutes before removing foil.

CHICKEN RICE CASSEROLE WITH VEGGIES

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.

CHICKEN VEGETABLE RICE CASSEROLE

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

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE

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.