Best 4 Chicken Rice Casserole With Veggies Recipes
Indulge in a culinary delight with our tantalizing Chicken Rice Casserole with Veggies, a harmonious blend of succulent chicken, fluffy rice, and a vibrant array of vegetables, all enveloped in a creamy and flavorful sauce. This hearty and comforting dish is not only a feast for the senses but also a breeze to prepare, making it an ideal choice for busy weeknights or casual family gatherings. Explore variations such as the Cheesy Chicken and Rice Casserole, a cheesy and indulgent twist, and the Chicken and Wild Rice Casserole, featuring the nutty flavor of wild rice. For a vegetarian alternative, try the hearty Veggie Casserole, packed with a medley of fresh vegetables. Each recipe promises a unique taste experience, catering to diverse preferences and dietary needs. Discover the culinary wonders that await you in this versatile and delectable casserole collection.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN RICE CASSEROLE WITH VEGGIES
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
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
VEGGIE CHICKEN RICE CASSEROLE
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
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
EASIEST CHICKEN RICE & VEGGIE CASSEROLE
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
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 RICE & VEGGIE CASSEROLE
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
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.
Tips:
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your casserole.
- Don't be afraid to experiment with different spices and herbs. A little bit of seasoning can go a long way.
- Cook the chicken and rice ahead of time. This will save you time when you're assembling the casserole.
- Use a large casserole dish. This will ensure that all of the ingredients fit comfortably.
- Bake the casserole until it is bubbly and the chicken is cooked through. This will usually take about 30 minutes.
- Let the casserole cool for a few minutes before serving. This will help it set and make it easier to slice.
Conclusion:
Chicken rice casserole with veggies is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and rice. With a few simple ingredients, you can create a tasty and satisfying casserole that the whole family will enjoy.
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