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
Easy Chicken and Vegetable Casserole

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:

  1. Preheat oven to 375°F.

  2. In a 2-quart baking dish, evenly layer the rice and then chicken. Sprinkle with the salt. Layer with the vegetables. 

  3. 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.

  4. Bake uncovered until steaming hot, about 30 minutes, and serve.

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Nutrition facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 260
  • Total Fat 7g
    • Saturated Fat 2.7g
    • Trans Fats 0g
  • Cholesterol 60mg
  • Sodium 300mg
  • 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

Reviews & Ratings

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Showing 4 of 9 Results
Deburr3375

Recommended

Love this recipe my bf is diabetic and currently waiting to get date on triple bypass open heart. He and I loved it he even ate the leftovers next day .

Recommended

I made this tonight, it was delicious! I used brown rice, cream of mushroom soup, added a little water, fresh uncooked broccoli, I had chicken all ready prepped from another recipe, used mexican cheese. It was fast and easy to prep. It looked very appetizing. I highly recommend. I will definitely make this again.

Recommended

This recipe was very easy to make. I poached my chicken thighs in chicken broth with salt, pepper, garlic powder and onion powder. I steam my broccoli and cooked Jasmine rice (because my husband doesnt like the other options). He's fussy but he loved it! Yes I will make this again.

Recommended

I used quinoa that I had already cooked. I had a rotisserie chicken left over and I can't just eat those dried little breasts. I added those about like the recipe, but probably less chicken. I did NOT precook the veggies - missed that part - but I roast broccoli and asparagus in the oven lot. Piled those on top and added the soup. I only had condensed. I cut it with some bullion mixed in water. Finally, I grated a little parm on top. I left it in the oven a little longer because of the raw veggies. I loved it. My dad who has become a "meat n taters'' guy in his dotage, even liked it.