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    You are in: Home / Recipes / Easiest Chicken Rice & Veggie Casserole Recipe
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    Easiest Chicken Rice & Veggie Casserole

    Easiest Chicken Rice & Veggie Casserole. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Mommy2Summer&Gibson's Note:

    Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

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    Units: US | Metric

    • 4 -6 chicken breasts or 4 -6 chicken thighs
    • 2 (15 ounce) cans cream of mushroom soup
    • 2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
    • 8 ounces frozen mixed vegetables (something with broccoli is yummy)
    • 2 cups uncooked rice
    • 1/2-1 teaspoon paprika
    • 1/4 teaspoon pepper


    1. 1
      In a baking dish, mix together everything except the chicken.
    2. 2
      Place chicken on top. Sprinkle with additional paprika and pepper if desired.
    3. 3
      Bake at 375 for 1 hour.

    Ratings & Reviews:

    • on July 24, 2011


      Taking advice from the reviewers, I spiced my recipe up a bit. This recipe is pretty neat b/c it encourages you to get creative. First, I cooked the chicken in a skillet with some chopped yellow onion. I seasoned the chicken before cooking with salt, pepper, onion powder, garlic powder, Tony's Cajun Seasoning, paprika, and white pepper (leave out if you do not like things with a kick). I know it sounds like a lot of seasoning, but I am a "Cajun" and like things with flavor. These are to be added to the chicken sparingly. Do not over do or it will be override the chicken.

      While chicken was cooking, I mixed 1 c. of white rice w/ 1 c. of brown rice and a little wild rice. I used 1 can cream of chicken and 1 can cream of mushroom. I substituted the 2 cans of water for chicken broth for more flavor. I tossed in frozen broccoli and some canned mushrooms. Mushrooms, YUM! Seasoning for rice mixture: I sprinkled a little Tony's, salt (but not much b/c tony's has salt in it), onion powder, garlic powder, and black pepper.

      Add your chicken and onions to the rice mixture and cook. You won't be disappointed. Hint: If you don't have any Tony's, use seasoning salt or Adobo. I figure that those would be good substitutes. ENJOY!

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    • on May 18, 2011


      The rice should be instant because I ended up with crunchy rice, and I even soaked the rice, and cooked it for about 30 minutes longer than the recipe called for. Flavor was bland.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2011


      Wow! This was a surprise hit! For being so effortless, it was quite impressive. I used a wild rice blend, 16 oz of broccoli and a few more boneless chicken thighs than listed. This is easier and much better than those "convenience" meals. Thanx for a delicious new "go-to" recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Easiest Chicken Rice & Veggie Casserole

    Serving Size: 1 (487 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 822.2
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 7.0 g
    Cholesterol 92.8 mg
    Sodium 1620.9 mg
    Total Carbohydrate 100.3 g
    Dietary Fiber 4.0 g
    Sugars 3.1 g
    Protein 42.2 g

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