Easiest Chicken Rice & Veggie Casserole

Easiest Chicken Rice & Veggie Casserole created by Parsley

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!

Ready In:
1hr 10mins
Serves:
Units:

ingredients

  • 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
  • 12 - 1 teaspoon paprika
  • 14 teaspoon pepper

directions

  • In a baking dish, mix together everything except the chicken.
  • Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  • Bake uncovered at 375 for 1 hour.
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RECIPE MADE WITH LOVE BY

@piranhabriana
Contributor
@piranhabriana
Contributor
"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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  1. Shawtrenary
    I go by the recipe only I put chopped garlic and chopped onions and in the water I put in roasted chicken bullion. It all adds in a more flavorful yummy taste other wise yes very kid friendly by being bland. Thanks for the recipe....
    Reply
  2. Corey D.
    Chicken was good but the rice was hard as a rock and uncooked. Can’t belive it would still be the same out of the box after baking uncovered for 60mins at 375
    Reply
  3. tnb889
    Can I use long cooking rice with the recipe or do I need instant?
    Replies 1
  4. R. C.
    Each cook can decide for himself how to tweak it with his preferred herbs, spices, or even soups. I used instant rice and prepared it separately -- I also baked the chicken, vegetables, and two cans of cream of mushroom soup at 350 degrees for an hour and a half, which ensures the chicken is cooked thoroughly -- 375 for an hour WITH rice is ill advised -- Preparing the rice separately ensures perfectly textured rice and allows the chicken to absorb more flavor from the soup since no water is needed. I then laid beds of rice in two smaller baking/serving dishes and smothered them with the soup and vegetables before placing the thighs on top, which I then smother with the remaining soup and vegetables. Another 8-10 minutes in the oven for a beautiful golden browning and it's ready for the dinner table in two medium size baking/serving dishes. Tastes great, very easy, and it's CHEAP!!!!!
    Replies 2
  5. barefootn.sp
    I was really excited about the simplicity of this recipe. Greatly disappointed. The chicken is barely done and the rice is no where near done. Baking for another 45 minutes and hopefully it will be okay. Being as such almost two hours is too long to mess with baking.
    Reply
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