Chicken Rice and Veggies Casserole

Baked Chicken and rice casserole in glass baking dish.

5 from 2 votes

Chicken Rice and Veggies Casserole

I made a quick and easy chicken and rice casserole with lots of melty cheese, frozen veggies, and rotisserie or canned chicken and a SUPER easy chicken gravy sauce for dinner in under an hour.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 472kcal

Author: Sara Smith | Eat Dessert Snack

Ingredients

1 cup white rice, uncooked long or short grain
2 cups water
1 teaspoon chicken bouillon
3 cups frozen mixed veggies
2 cups chopped cooked chicken canned or rotisserie
2 cups shredded cheese
1 cup milk
1 (10.5oz) can condensed chicken soup
1 package (.87 oz) chicken gravy mix
¼ teaspoon salt
½ teaspoon ground pepper
1 teaspoon onion powder
1 cup shredded cheese for top, optional

Instructions

In a pot combine uncooked rice, water, and chicken bouillon. Cook according to package directions, about 20 minutes at a simmer covered.
Meanwhile, in a mixing bowl combine frozen veggies, chicken, and shredded cheese. Set aside.
In a small bowl or measuring cup combine milk, condensed cream of chicken soup, gravy mix, salt, pepper, and onion powder.
Pour the milk gravy mixture into the bowl of chicken, frozen veggies, and shredded cheese.
Once the rice is done, pour it hot right into the bowl of chicken and veggies and mix it all together.
Preheat the oven to 350 ℉ and prepare a 9x13 inch baking dish with baking spray.
Spread the mixture into the baking dish. Sprinkle 1 to 1.5 cups of shredded cheese on top of the chicken rice casserole.
Bake for 30 minutes until bubbly and heated through. Serve hot. Enjoy!

Notes

Refrigerate for up to 3 days, freeze for up to 3 months.

This casserole is mildly flavored on purpose, add more salt or a few sprinkles of garlic powder to the mixing bowl if you'd like a little more flavor.

Slow Cooker : Follow the recipe instructions, and instead of putting the casserole in a baking dish, transfer to a slow cooker and cook on low for 2 hours.

Nutrition