Quick and Easy Chicken and Vegetable Casserole
Indulge in the comforting simplicity of this Quick and Easy Chicken and Vegetable Casserole—a hearty, homestyle dish perfect for busy weeknights and cozy family dinners. Packed with tender chicken, vibrant broccoli, sweet carrots, and green peas, this casserole features a creamy base made from cream of chicken soup and sour cream, all layered over fluffy white rice. A sprinkle of cheddar cheese and a crispy panko breadcrumb topping bring a delicious contrast of flavors and textures that’ll have everyone coming back for seconds. With just 20 minutes of prep and 30 minutes in the oven, this easy casserole recipe is a time-saving, crowd-pleasing meal that’s as nourishing as it is comforting. Serve hot and enjoy a one-dish wonder loaded with fresh vegetables and cheesy goodness! Perfect for casserole lovers searching for a quick dinner idea or family-friendly recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup frozen green peas
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup sour cream
- 1 cup cheddar cheese, shredded
- 3 cups cooked white rice
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil and set aside.
Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side, or until fully cooked. Remove from the skillet, let rest for 5 minutes, then cut into bite-sized pieces.
While the chicken is cooking, steam the broccoli and carrots until just tender (about 4-5 minutes). Drain and set aside.
In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/2 cup shredded cheddar cheese, and cooked rice. Mix well to create a creamy base.
Add the cooked chicken, steamed broccoli, carrots, and frozen green peas to the creamy mixture. Stir gently until everything is evenly coated.
Pour the mixture into the prepared baking dish. Spread it out evenly with a spatula.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
In a small bowl, combine the panko breadcrumbs with the melted butter. Mix until the crumbs are evenly coated, then sprinkle this mixture on top of the casserole for a crispy topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Quick and Easy Chicken and Vegetable Casserole!
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 6100 mg | 265% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 29.5 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1426 mg | 110% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2157 mg | 46% | |
*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.
