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.
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.
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