Best 3 Veggie Chicken Rice Casserole Recipes

Indulge in a culinary delight with our Veggie Chicken Rice Casserole, a delectable dish that caters to vegetarians and meat-lovers alike. This hearty casserole features succulent veggie chicken, tender rice, and an array of flavorful vegetables, all harmoniously combined in a creamy and comforting sauce. With three variations to choose from, including a vegan option, this versatile recipe offers something for every palate. Discover the classic Veggie Chicken Rice Casserole, the zesty Mexican-inspired version with a blend of spices and colorful bell peppers, and the creamy Spinach and Artichoke Casserole, bursting with savory flavors. Each variation promises a unique taste experience, ensuring that every bite is a journey of culinary exploration.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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.

CHICKEN RICE & VEGGIE CASSEROLE

Chicken Rice & Veggie Casserole image

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

Ingredients

3/4 cup long-grain rice, uncooked (regular or chicken flavoured)
1 medium onion, chopped
1 garlic clove, chopped
2 cups mixed vegetables, chopped (I use fresh broccoli and cauliflower)
1 cup chicken broth
1 (10 3/4 ounce) can tomato soup
1 tablespoon brown sugar
2 tablespoons vinegar or 2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
4 boneless skinless chicken breasts
1 tablespoon flour
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese or 1 cup cheddar cheese, shredded

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:

To achieve the best texture, use a combination of long-grain and short-grain rice. Long-grain rice provides a fluffy texture, while short-grain rice adds chewiness.
If you don't have vegetable broth, you can use water instead. However, vegetable broth will add more flavor to the casserole.
Feel free to add other vegetables to the casserole, such as broccoli, cauliflower, or carrots. You can also add a protein source, such as tofu or beans.
If you want a crispy topping, sprinkle some bread crumbs or crushed crackers on top of the casserole before baking.
Serve the casserole hot with a side of salad or roasted vegetables.

Conclusion:

Veggie chicken rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables, protein, and flavor, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this veggie chicken rice casserole a try.