Easy Chicken and Vegetable Casserole

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

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

Ingredients

Ingredients

  • 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
Directions

Directions

  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. *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.

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

Reviews
  • Recommended

    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.

  • Not recommended

    The rice was still half raw, soup literally dried up, broccoli only half cooked. I fed it to my dogs.

  • Recommended

    I absolutely loved this, even the brown rice LOL. It was easy to make and so delicious. I ate it for 4 days and I don't like eating leftovers. Highly recommend!!!