Easiest Chicken Rice Veggie Casserole
Discover comfort food at its finest with the "Easiest Chicken Rice Veggie Casserole," a one-dish wonder that combines tender chicken breasts, fluffy rice, and colorful mixed vegetables in a creamy, cheesy sauce. Ideal for busy weeknights, this hearty casserole is packed with flavor thanks to a blend of garlic powder, onion powder, and savory chicken broth. Ready in just an hour with minimal prep, this recipe layers convenience and nutrition, using pantry staples like frozen vegetables and cream of chicken soup to deliver a filling, crowd-pleasing meal. Top it with melted cheddar cheese and a sprinkle of fresh parsley for a golden, bubbly finish that's perfect for family dinners or potlucks.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white or brown rice (uncooked)
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish with olive oil or nonstick cooking spray.
In a large mixing bowl, combine the uncooked rice, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
Pour the rice mixture into the prepared casserole dish, spreading it evenly across the bottom.
Place the chicken breasts on top of the rice mixture, ensuring they are evenly spaced. Lightly brush the chicken with olive oil and sprinkle with a pinch of salt and pepper.
Cover the casserole dish tightly with aluminum foil to prevent the rice from drying out during cooking.
Bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped parsley before serving for added freshness and color.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 27.2 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1233 mg | 95% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
