Veggie Chicken Rice Casserole

I used the recipe to make another version. I used 3 cups of mixed vegetables, 3 cups cooked rice, and 1 jar of salsa con queso.

I didn’t have enough rice so I used rotini noodles instead. I substituted the water with a can of milk. I used cream of mushroom. I also added authentic curry powder and shredded cheese for flavor. Taste was amazing

Good with cream of mushroom

Perfect chicken. I used cream of mushroom soup because that is what I had along with a cup of chicken stock instead of water. I salted the dish and then used cheddar cheese instead of crackers as suggested because I did not have any. So good and so easy. Thank you for posting this recipe.

We LOVE this recipe! I tweeked it a little. Instead of 2 regular size cans, I use 1 family-size can of cream of chicken soup. I also add about a ½ cup of sour cream. Instead of the cracker topping, I top with cheddar cheese til bubbly.

For the veggies, I used a frozen veggie mix of diced carrots, green beans, and corn and added some fresh summer squash that I sauteed. I stuck with the cream of chicken soup and used frozen chicken breasts that I had baked a day earlier at 350 degrees for 40 minutes. I salted, peppered, and cubed the chicken. I also followed the recommendations of some posters to spice up the casserole: I added some fresh ground black pepper, garlic powder, ground thyme, and a splash of Worcestershire sauce. I think I would omit the Worcestershire sauce if I were to make it again as it seemed to overpower things a bit. I did not use crushed buttered crackers as I wanted to keep the dish somewhat healthy. Instead, I topped with sliced cheddar cheese when there was about 5 minutes remaining on the cook time. I should note that I did not add the water because the casserole consistency seemed fine without it. I think it would have been too runny with the water. Even with all the modifications, I don’t know if I would make this again. It was a bit too much effort for something that was just so-so in my opinion. That said, maybe it would have been better I stuck with the original recipe and topped with crackers, but we just won’t buy crackers in our house!

Delish and Easy! I used 1 cream of chicken and a cup of sour cream. I put the cooked rice on the bottom then added the mixture on top.

Amazing!!! My picky eaters had seconds. Thank you so much. I used what I had on hand. Cream of broccoli and cream of chicken. I cut in strips 3 chicken breasts and grilled it in salt, garlic powder and garlic paste. After it is cooked through and cooled I cube it into tiny pieces. I mix all together as directed except I use milk instead of water. Thank you so much!!!

I used 2 packets of chicken flavored rice and 1 can of cream of chicken and 1 can of cheddar soup and I topped with cheddar cheese and then crushed ritz crackers on it after serving it on the plate. It was a very simple dish that I will make again since it was a huge hit at my house!

This was really good. A nice simple recipe for very basic fare. Made as written but I had no Ritz crackers so I used potato chips. Kid and husband friendly.

Too bland…

This was yummy and easy! I used cream of mushroom since I had no cream of chicken, and when I made my rice I cooked it with a chicken broth/water mixture. I added some garlic salt and black pepper to the casserole. Since I didn’t have any crackers (I know, weird right?) I topped it with french fried onions and then put cheddar cheese one top of them. Yum!

This turned out great! I changed a few things up, instead of white rice I used brown and instead of water I used milk. I just filled one can from the chicken soup with milk. I also didn’t use the crackers. I browned the chicken first and because I used uncooked rice, I had to bake it for 1 1/2 hrs. If you want a quick meal cook the rice first. I just felt it easy to mix everything together and cook it all at once. At the end I sprinkled a little bit of shredded cheese on top.

The family really enjoyed this recipe. I added 1 teaspoon of California style garlic pepper, 1/2 teaspoon ground chimayo chillies, and 1/4 teaspoon black pepper. It had a little bit of a bite to it but we really enjoyed it.

Easy and fast to make with what you have on hand. I used canned chicken breast, substituted one can cream of mushroom and used canned green beans. I also upped the rice to 3 cups because we like rice 🙂 Used a can of milk and added 1/2 cup shredded cheese.

Like others have said, great base recipe to customize to your family’s tastes. I used brown rice and substituted one can of low sodium cream of mushroom soup and then one can of low sodium cream of chicken. I also didn’t have any cooked chicken so cubed three chicken breast halves and cooked them in some olive oil with 2 cloves of garlic, 1/2 an onion, poultry seasoning, cayenne pepper, chili pepper, salt and black pepper. I also used fresh broccoli and cauliflower instead of frozen and just quickly parboiled them before putting them into the casserole. I also used cheddar cheese on top with some bread crumbs over that. I might use a bit of curry paste in it next time as well as a bit more cayenne pepper. But it was still a hit!

Good recipe. The post by MIRANDA said it doesn’t say anything about cooking the chicken but in the ingredient list is says 1 whole COOKED chicken, cut into pieces. Always read and reread the ingredients and recipe before starting any dish.

After reading the reviews, I knew I’d have to jazz this up a bit. Even with poultry seasoning, onion powder, garlic powder, cheddar cheese, sour cream, and marsala wine, however, this dish was still pretty bland. I might make it again, since it was easy and my kids did eat it without complaining, but only in a pinch.

My hubby really loved this! The only thing I really did different was add cheddar cheese on top instead of the crackers. I will probably season it way more next time, but it is a really good recipe and we have enjoyed it!

My kids never like casseroles- and yet they ate every bite of this one. I almost doubled the rice so it wouldn’t be too soupy, and added s&p. I was using cold chicken and rice (leftovers), so I baked it for 30 minutes. This would be good with any kind of veggies, so it’s a great casserole for using what is left in the fridge.

Yikes this had no taste and was super blah. I even added a bit of thyme to the mixture and some more pepper but was still a little boring.