Easy Chicken and Vegetable Casserole

Easy Chicken and Vegetable Casserole
Source: Adapted from The Clean & Simple Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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.

  • Prep time
    5 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 260

  • Total Fat 7g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 300mg
  • Total Carbohydrate 23g
    • Dietary Fiber 5g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 27g
  • Potassium 450mg
  • Phosphorus 340mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 3 Lean protein



  • cooked grains such as brown rice, quinoa, or farro
    2 1/2 cup
  • cooked chicken (chopped)
    1 lb (about 3 cups)
  • salt
    1/4 tsp
  • nonstarchy vegetables such as broccoli, asparagus, zucchini, etc (fresh, frozen, or precooked)
    1 lb (about 3 1/2 cups)
  • creamy mushroom or broccoli soup (*not condensed—see note)
    2 1/2 cup
  • shredded cheese such as cheddar, jack, or Gruyére
    3/4 cup


  1. Preheat oven to 375°F.

  2. 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.

  3. Bake uncovered until steaming hot, about 30 minutes, and serve.