Easy Chicken and Vegetable Casserole
This recipe is incredibly simple—just layer everything in a casserole dish and bake! It's also flexible—you can sub in almost any protein, grains, vegetables, and cheese. Get creative! You can use fresh, frozen, or leftover cooked vegetables. For fresh or frozen vegetables, thaw/steam them in the microwave before adding to the casserole. *Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
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- Prep time
- 5 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
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cooked grains such as brown rice, quinoa, or farro
- 2 1/2 cup
- 2 1/2 cup
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cooked chicken (chopped)
- 1 lb (about 3 cups)
- 1 lb (about 3 cups)
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salt
- 1/4 tsp
- 1/4 tsp
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nonstarchy vegetables such as broccoli, asparagus, zucchini, etc (fresh, frozen, or precooked)
- 1 lb (about 3 1/2 cups)
- 1 lb (about 3 1/2 cups)
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creamy mushroom or broccoli soup (*not condensed—see note)
- 2 1/2 cup
- 2 1/2 cup
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shredded cheese such as cheddar, jack, or Gruyére
- 3/4 cup
- 3/4 cup
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Directions
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Preheat oven to 375°F.
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In a 2-quart baking dish, evenly layer the rice and then chicken. Sprinkle with the salt. Layer with the vegetables. Slowly and evenly pour the soup on top. Sprinkle with the cheese. *Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
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Bake uncovered until steaming hot, about 30 minutes, and serve.
Reviews
Write a Review-
I made this tonight, it was delicious! I used brown rice, cream of mushroom soup, added a little water, fresh uncooked broccoli, I had chicken all ready prepped from another recipe, used mexican cheese. It was fast and easy to prep. It looked very appetizing. I highly recommend. I will definitely make this again.
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This recipe was very easy to make. I poached my chicken thighs in chicken broth with salt, pepper, garlic powder and onion powder. I steam my broccoli and cooked Jasmine rice (because my husband doesnt like the other options). He's fussy but he loved it! Yes I will make this again.
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I used quinoa that I had already cooked. I had a rotisserie chicken left over and I can't just eat those dried little breasts. I added those about like the recipe, but probably less chicken. I did NOT precook the veggies - missed that part - but I roast broccoli and asparagus in the oven lot. Piled those on top and added the soup. I only had condensed. I cut it with some bullion mixed in water. Finally, I grated a little parm on top. I left it in the oven a little longer because of the raw veggies. I loved it. My dad who has become a "meat n taters'' guy in his dotage, even liked it.
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I made this last night and it came out very good. My family enjoyed it.
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The prep time listed on this recipe needs to be updated to include the time it takes to cook brown rice, chicken and steam broccoli. When I made this the first time, I couldn't find a non-condensed mushroom or broccoli soup so I had to thin the condensed mushroom soup out with a can full of milk but the results were still very tasty. I made this again today but this time I used a Campbell's condensed cream of chicken and mushroom soup and milk and increased the shredded Cheddar cheese to a full cup. I like a Cheesy casserole!
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I used to make a similar casserole before diabetes but it had a lot of white rice in it. This is a good alternative because it has brown rice and at a smaller amount. Make sure you precook the broccoli! I only thawed the broccoli since the instructions weren’t very clear but it didn’t cook much in the oven. (Another reviewer said that the rice didn’t cook, but you’re supposed to use cooked rice.) Also I thought it was a bit bland so will add some herbs and other seasoning next time.