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Easy Chicken and Vegetable Casserole
5 min prep time
30 min cook time
8servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The Clean & Simple Diabetes Cookbook
Photo by
Adobe Stock
How to Make Easy Chicken and Vegetable Casserole
This recipe is incredibly simple—just layer everything in a casserole dish and bake! It's also flexible—you can sub in almost any protein, grains, vegetables, and cheese. Get creative! You can use fresh, frozen, or leftover cooked vegetables. For fresh or frozen vegetables, thaw/steam them in the microwave before adding to the casserole.
*Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
5 min prep time
30 min cook time
8servings
1 cup
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Step-By-Step Instructions:
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Preheat oven to 375°F.
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In a 2-quart baking dish, evenly layer the rice and then chicken. Sprinkle with the salt. Layer with the vegetables.
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Slowly and evenly pour the soup on top. Sprinkle with the cheese.
*Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.
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Bake uncovered until steaming hot, about 30 minutes, and serve.
Nutrition facts
8 Servings
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Serving Size
1 cup
- Amount per serving Calories 260
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Total Fat
7g
- Saturated Fat 2.7g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 300mg
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Total Carbohydrate
23g
- Dietary Fiber 5g
- Total Sugars 2g
- Added Sugars 0g
- Protein 27g
- Potassium 450mg
- Phosphorous 340mg
Ingredients
brown rice (cooked)
2 1/2 cup
cooked chicken (chopped)
1 lb (about 3 cups)
salt
1/4 tsp
nonstarchy vegetables like broccoli, asparagus, zucchini, etc. (fresh, frozen, or precooked)
1 lb (about 3 1/2 cups)
creamy mushroom or broccoli soup (*not condensed—see note)
2 1/2 cup
cheddar cheese (or use jack or Gruyére cheese)
3/4 cup
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