Best 7 Chicken Vegetable And Brown Rice Casserole Recipes
Chicken, vegetables, and brown rice come together in a casserole to create a complete and satisfying meal. This dish is easy to prepare, customizable to your own preferences, and filled with wholesome ingredients. Whether you're looking for a weeknight dinner or a comforting meal to feed a crowd, this chicken vegetable and brown rice casserole is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN & BROWN RICE CASSEROLE
This one is a bit healthier and there is no cream soup in it. You can add or remove vegetables and it will still be good.
Provided by Bobbiann
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In casserole dish, mix together all ingredients except chicken.
- Place chicken on top.
- Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.
CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE
A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?
Provided by emtpixie
Categories One Dish Meal
Time 2h
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
- make sure rice is covered by liquid.
- Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
- Cover casserole dish tightly with aluminum foil and bake for 1 hour.
- After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
- If juices are pink or unclear put casserole back in oven and bake until juices run clear.
- Meanwhile in a medium saucepan melt butter or margarine over low heat.
- Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
- Stir well until butter is absorbed and mixture is moist.
- Remove casserole from oven and discard aluminum foil.
- Spoon cracker mixture over chicken pieces only and spread.
- Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
- Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.
CHICKEN VEGETABLE AND RICE CASSEROLE
Meet your family's new favorite casserole-the Chicken Vegetable and Rice Casserole. This one's got it all. There's chicken, rice and veggies cooked in a creamy sauce. Best of all, our Chicken Vegetable and Rice Casserole is topped with a buttery crumb crust.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in pasta sauce. Add rice, chicken, vegetables, nuts, and basil; mix well.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
- Bake 30 min. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20 to 25 min. or until casserole is heated through and topping is golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 520, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g
CHICKEN RICE CASSEROLE WITH VEGGIES
Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. -Mary Louise Chubb of Perkasie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.
Nutrition Facts : Calories 351 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
VEGGIE CHICKEN RICE CASSEROLE
Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.
Provided by Jennifer
Categories Main Dish Recipes Casserole Recipes Rice
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.
Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
- Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
- In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
- Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
- Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Choose Fresh Vegetables: Using fresh vegetables will give your casserole the best flavor and texture. If you can, buy them from a local farmer's market or grocery store.
- Cook the Rice Ahead of Time: You can cook the brown rice ahead of time and store it in the refrigerator for up to 3 days. This will save you time when you're ready to make the casserole.
- Use a Variety of Vegetables: Don't be afraid to mix and match different vegetables in your casserole. This will add flavor and color to the dish.
- Season the Casserole Well: Don't be afraid to add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Don't Overcook the Casserole: The casserole is done when the rice is tender and the vegetables are cooked through but still have a slight crunch.
Conclusion:
Chicken vegetable and brown rice casserole is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of protein, vegetables, and whole grains, this casserole is a great way to get a balanced meal on the table. So next time you're looking for a quick and easy dinner idea, give this casserole a try. You won't be disappointed!
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