Chicken & Rice Casserole with Vegetables: A One-Pan Family Favorite

Nothing beats the comfort of a creamy, hearty casserole that brings together tender chicken, fluffy rice, and colorful vegetables in one dish.

This recipe is the ultimate weeknight hero—simple to prepare, satisfying to eat, and packed with flavor. With its golden baked top and nourishing mix of protein, carbs, and veggies, it’s a wholesome dinner that the whole family will love.

Chicken and rice casseroles have long been a staple in American kitchens, often passed down as family recipes that bring comfort and nostalgia to the table.

This version elevates the classic by adding a medley of vegetables for both nutrition and flavor, turning it into a complete one-dish meal.

Why You’ll Love This Recipe

• One-dish meal: Protein, rice, and vegetables baked together for a complete dinner.
• Family-friendly: Mild flavors and creamy texture make it kid-approved.
• Customizable: Use your favorite vegetables or swap in brown rice or quinoa.
• Great for leftovers: Reheats beautifully and works well for meal prep.
• Comfort made easy: Classic, cozy, and ready with minimal fuss.

Chicken & Rice Casserole with Vegetables

This recipe is the ultimate weeknight hero—simple to prepare, satisfying to eat, and packed with flavor. With its golden baked top and nourishing mix of protein, carbs, and veggies, it’s a wholesome dinner that the whole family will love.

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Course Main Course

Cuisine American

Ingredients

  

• Main Casserole:
• 2 cups cooked chicken shredded (use rotisserie chicken for convenience)
• 1 cup uncooked long-grain white rice or substitute brown rice, adjusting cook time
• 2 ½ cups chicken broth or vegetable broth for a lighter version
• 1 cup milk whole, 2%, or unsweetened almond milk
• 1 can 10.5 oz cream of mushroom soup (or cream of chicken soup)
• 2 cups mixed vegetables frozen peas, carrots, corn, or fresh veggies
• 1 small onion finely diced
• 1 cup shredded cheddar cheese or mozzarella for a milder flavor
• 2 tbsp olive oil or butter
• Salt & pepper to taste
• Optional Toppings:
• ½ cup breadcrumbs or crushed crackers
• 2 tbsp Parmesan cheese
• 1 tbsp melted butter

Instructions

 

• Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Cook the aromatics: In a skillet, heat olive oil or butter. Sauté onion until soft and fragrant, about 3–4 minutes.
• Mix the casserole base: In a large bowl, combine uncooked rice, broth, milk, cream of mushroom soup, sautéed onion, vegetables, shredded chicken, and half the cheddar cheese. Season with salt and pepper.
• Assemble: Pour mixture into the prepared baking dish. Smooth the top with a spatula. Sprinkle remaining cheddar cheese evenly across the top.
• Optional topping: For a crunchy finish, mix breadcrumbs with Parmesan and melted butter. Sprinkle over the casserole.
• Bake: Cover with foil and bake for 35 minutes. Remove foil and continue baking for another 15–20 minutes, until rice is tender, the casserole is bubbling, and the top is golden brown.
• Rest & serve: Let sit for 5 minutes before serving. Garnish with fresh parsley for color if desired.

Keyword Chicken & Rice Casserole with Vegetables

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Ingredients List

Main Casserole:

• 2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
• 1 cup uncooked long-grain white rice (or substitute brown rice, adjusting cook time)
• 2 ½ cups chicken broth (or vegetable broth for a lighter version)
• 1 cup milk (whole, 2%, or unsweetened almond milk)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 2 cups mixed vegetables (frozen peas, carrots, corn, or fresh veggies)
• 1 small onion, finely diced
• 1 cup shredded cheddar cheese (or mozzarella for a milder flavor)
• 2 tbsp olive oil or butter
• Salt & pepper, to taste

Optional Toppings:

• ½ cup breadcrumbs or crushed crackers
• 2 tbsp Parmesan cheese
• 1 tbsp melted butter

Step-by-Step Instructions

1. Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the aromatics: In a skillet, heat olive oil or butter. Sauté onion until soft and fragrant, about 3–4 minutes.
3. Mix the casserole base: In a large bowl, combine uncooked rice, broth, milk, cream of mushroom soup, sautéed onion, vegetables, shredded chicken, and half the cheddar cheese. Season with salt and pepper.
4. Assemble: Pour mixture into the prepared baking dish. Smooth the top with a spatula. Sprinkle remaining cheddar cheese evenly across the top.
5. Optional topping: For a crunchy finish, mix breadcrumbs with Parmesan and melted butter. Sprinkle over the casserole.
6. Bake: Cover with foil and bake for 35 minutes. Remove foil and continue baking for another 15–20 minutes, until rice is tender, the casserole is bubbling, and the top is golden brown.
7. Rest & serve: Let sit for 5 minutes before serving. Garnish with fresh parsley for color if desired.

Cooking Tip: If using brown rice, extend the covered baking time by 15–20 minutes, adding extra broth if needed.

Pro Tips & Variations

• Flavor variations: Add Italian seasoning, curry powder, or smoked paprika to change up the flavor profile.
• Protein swaps: Use cooked turkey (great for leftovers) or rotisserie chicken for convenience.
• Grain alternatives: Try brown rice, wild rice, or even quinoa (adjust liquid and cook time).
• Cheese lovers: Swap cheddar for Monterey Jack, Swiss, or pepper jack for a spicy kick.
• Veggie upgrades: Stir in broccoli florets, spinach, or zucchini for added nutrition.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions until heated through.

Serving Suggestions

• Toppings: Garnish with fresh parsley, chives, or a dollop of sour cream for extra creaminess.
• Sides: Pair with a crisp garden salad, garlic bread, or roasted green beans.
• Drinks: Serve with iced tea, a light white wine, or sparkling water with lemon.
• Occasions: Ideal for weeknight dinners, meal prep for busy weeks, or holiday potlucks when you need a crowd-pleaser.

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes—assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours. Bake as directed when ready.

Q: Can I freeze this casserole?
Absolutely! Bake it first, let cool completely, then wrap tightly. Freeze for up to 2 months. Reheat covered at 350°F (175°C) until warmed through.

Q: Can I use pre-cooked rice?
Yes—reduce broth to 1 cup and mix cooked rice directly into the base. Bake for 20–25 minutes until hot and bubbly.