If you’re searching for a comforting, wholesome meal that combines protein, veggies, and grains effortlessly, this Chicken Rice Vegetable Casserole is exactly what you need. It’s a one-dish wonder that’s perfect for busy weeknights or cozy family dinners.
Packed with tender chicken, colorful vegetables, and fluffy rice, this casserole strikes the perfect balance between nutrition and flavor. Plus, it’s incredibly easy to prepare, making it an excellent option for both novice and seasoned home cooks.
This recipe offers a delightful variety of textures and tastes, from the juicy, seasoned chicken to the vibrant, tender vegetables and creamy rice base. The best part?
It’s versatile and customizable, so you can swap in your favorite veggies or add a touch of spice if you like. Whether you’re meal prepping or cooking for a crowd, this casserole will quickly become a staple in your recipe collection.
Before diving into the recipe, be sure to check out some of our other hearty dishes like our Vegan Casserole Recipes: Easy for quick weeknight dinner and the Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for more inspiration.
Why You’ll Love This Recipe
This Chicken Rice Vegetable Casserole is a crowd-pleaser for many reasons. First, it’s an all-in-one meal that combines protein, fiber, and carbs, helping you save time on prep and cleanup.
The dish is incredibly adaptable; you can easily swap vegetables based on what’s in season or what you have on hand.
Another highlight is the creamy, savory sauce that ties everything together, ensuring every bite is flavorful and comforting. It’s also freezer-friendly, making it a fantastic option for meal prepping or batch cooking.
Lastly, this casserole is perfect for those who want a hearty, home-cooked meal without spending hours in the kitchen.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1 lb) | Cut into bite-sized pieces |
| Long-grain white rice | 1 cup | Rinsed before use |
| Carrots | 2 medium | Chopped |
| Broccoli florets | 1 ½ cups | Fresh or frozen |
| Frozen peas | ½ cup | Thawed |
| Onion | 1 medium | Finely chopped |
| Garlic cloves | 3 cloves | Minced |
| Chicken broth | 2 ½ cups | Low sodium preferred |
| Milk | 1 cup | Whole or 2% |
| All-purpose flour | 3 tablespoons | For thickening sauce |
| Butter | 3 tablespoons | Unsalted |
| Cheddar cheese | 1 cup shredded | Sharp or mild |
| Salt & pepper | To taste | Enhances flavor |
| Dried thyme | 1 teaspoon | Optional |
| Paprika | ½ teaspoon | Optional for mild heat |
Equipment
- Large oven-safe casserole dish (9×13 inches recommended)
- Medium saucepan
- Large skillet or sauté pan
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Whisk
Instructions
- Preheat your oven to 375°F (190°C). Grease your casserole dish lightly with butter or non-stick spray.
- Prepare the chicken: Season the bite-sized chicken pieces with salt, pepper, and paprika. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken and cook until browned on all sides but not fully cooked through, about 4-5 minutes. Remove chicken and set aside.
- Sauté the vegetables: In the same skillet, add the remaining 2 tablespoons of butter. Sauté the chopped onion, garlic, and carrots until softened, about 5 minutes. Add the broccoli florets and peas, cooking for another 2-3 minutes. Season with a pinch of salt and thyme.
- Make the sauce: Sprinkle the flour over the vegetables in the skillet, stirring well to coat everything. Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Let the sauce simmer and thicken for 3-4 minutes.
- Combine rice and chicken: Add the rinsed rice and browned chicken pieces into the skillet with the sauce and vegetables. Stir well to combine all ingredients evenly.
- Transfer to casserole dish: Pour the entire mixture into your prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top to create a golden crust when baked.
- Bake: Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Rest before serving: Let the casserole sit for 5-10 minutes after baking. This helps the rice absorb any remaining liquid and makes serving easier.
Tips & Variations
Tip: Use day-old rice if you want a firmer texture, but fresh rice works perfectly for this recipe.
Feel free to swap the chicken breasts for thighs if you prefer juicier meat; just adjust cooking time accordingly. You can also make this recipe with brown rice, but it will require a longer baking time and more liquid.
For a vegetarian spin, try substituting the chicken with firm tofu or a plant-based chicken alternative, and use vegetable broth instead of chicken broth. You might also want to explore more vegetable-rich casseroles like our Vegan Casserole Recipes: Easy for quick weeknight dinner.
Adding herbs such as rosemary or basil can enhance the flavor profile, while a sprinkle of crushed red pepper flakes will give it a nice kick if you enjoy some heat.
Nutrition Facts
| Nutrient | Per Serving (Serves 6) |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Fiber | 4 g |
| Sodium | 480 mg |
| Calcium | 150 mg |
Serving Suggestions
This casserole shines as a standalone meal given its balanced ingredients, but pairing it with a crisp green salad or steamed green beans provides a fresh contrast. For a touch of sweetness, try serving with a side of roasted sweet potatoes or glazed carrots.
If you’re looking to expand your dinner repertoire, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for effortless meal ideas or our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal for a seafood twist.
Conclusion
This Chicken Rice Vegetable Casserole is a delicious, nutritious, and versatile dish that fits perfectly into any home cook’s meal rotation. It offers a comforting blend of tender chicken, wholesome rice, and vibrant vegetables, all enveloped in a creamy, cheesy sauce that’s simply irresistible.
Whether you’re cooking for your family or meal prepping for the week, it’s a reliable recipe that delivers on taste and convenience.
With its easy-to-follow instructions and adaptable ingredients, this casserole invites you to make it your own by experimenting with different veggies or seasonings. Don’t forget to explore other tasty options on the site like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a homemade touch or the Recipe Vegetarian Chopped Liver Made Easy and Delicious for a flavorful appetizer.
Enjoy the hearty comfort of this casserole, and happy cooking!
📖 Recipe Card: Chicken Rice Vegetable Casserole
Description: A comforting casserole combining tender chicken, fluffy rice, and mixed vegetables. Perfect for a wholesome family dinner.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 2 cups cooked white rice
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cooked rice, shredded chicken, broccoli, carrots, peas, and onion.
- In a separate bowl, combine cream of mushroom soup, milk, olive oil, garlic powder, salt, and pepper.
- Pour the soup mixture over the rice and chicken mixture and stir until combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake uncovered for 40-45 minutes until bubbly and cheese is melted.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 28 g | Fat: 12 g | Carbs: 30 g
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