Best 5 Easiest Chicken Rice Veggie Casserole Recipes
Indulge in a culinary journey with our versatile chicken rice veggie casserole, a symphony of flavors and textures that will tantalize your taste buds. This one-dish wonder combines tender chicken, fluffy rice, a medley of colorful vegetables, and a creamy, flavorful sauce, all baked to golden perfection. With variations ranging from a classic chicken and rice casserole to a hearty chicken tetrazzini and a comforting chicken and wild rice casserole, our collection offers something for every palate. Whether you're a seasoned home cook or a novice in the kitchen, our easy-to-follow recipes guide you through the process, ensuring a delightful casserole experience every time. So, gather your ingredients, preheat your oven, and prepare to savor the goodness of our chicken rice veggie casserole.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
CHICKEN BROCCOLI RICE CASSEROLE
Steps:
- Preheat oven to 375°F.
- In a dutch oven or large ovensafe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
- Stir in cream cheese and herbs. Cook until creamy. Add chicken broth, rice and broccoli.
- Bring to a boil, turn off heat and cover. Let sit undisturbed for 5 minutes.
- Once the rice has rested and is tender, stir in chicken, sour cream, and cheeses.
- Top casserole with cheese and breadcrumbs (if using).
- Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
Nutrition Facts : ServingSize 1.74 cups, Calories 423 kcal, Carbohydrate 25 g, Protein 29 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 102 mg, Sodium 844 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
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.
Tips:
- For the chicken, you can use boneless, skinless chicken breasts or thighs. If using chicken breasts, slice them into thin strips or cubes for even cooking. If using chicken thighs, trim off any excess fat and cut them into bite-sized pieces.
- Feel free to add or substitute vegetables according to your preference or what you have on hand. Some good options include broccoli, cauliflower, carrots, celery, bell peppers, or zucchini.
- To save time, you can use a pre-cooked rotisserie chicken. Just shred it and add it to the casserole.
- If you don't have a large skillet, you can cook the chicken and vegetables in batches. Just be sure to adjust the cooking times accordingly.
- Be sure to season the chicken and vegetables generously. This will help to bring out their flavor.
- If you like a creamy casserole, you can add a cup of sour cream or cream of chicken soup to the mixture.
- Serve the casserole hot with a side of rice, pasta, or bread.
Conclusion:
This easy chicken rice veggie casserole is a delicious and hearty meal that can be enjoyed by the whole family. It's perfect for a weeknight dinner or a casual potluck. With its simple ingredients and minimal prep time, this casserole is sure to become a favorite in your household. So next time you're looking for an easy and flavorful meal, give this chicken rice veggie casserole a try. You won't be disappointed!
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