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
EASIEST CHICKEN RICE & VEGGIE CASSEROLE
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!
Provided by piranhabriana
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE
An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
- Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
- Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g
EASY CHEESY HAM AND VEGGIE RICE CASSEROLE-DIABETIC
Make and share this Easy Cheesy Ham and Veggie Rice Casserole-Diabetic recipe from Food.com.
Provided by Jellyqueen
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Have rice already cooked and set aside.
- In 2 cups boiling water, drop the broccoli and carrots, bring back to a boil, reduce heat and simmer for 3 minutes.
- Drain veggies.
- Put vegetables and cooked rice back in sauce pan and put pan back on medium-low heat.
- Add ham, Swiss cheese, 1 ounce of the cheddar, milk, margarine and cayenne and stir gently.
- Sprinkle the remaining cheese evenly over the top, cover and cooke for 3 minutes, or until the cheese melts.
Nutrition Facts : Calories 325.3, Fat 12.1, SaturatedFat 5.6, Cholesterol 46.3, Sodium 637.8, Carbohydrate 30.8, Fiber 2.7, Sugar 3.4, Protein 23.2
CHICKEN RICE & VEGGIE CASSEROLE
Make and share this Chicken Rice & Veggie Casserole recipe from Food.com.
Provided by thepurpleturtle
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish.
- Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together).
- Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes.
- Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.
SOUTHWEST VEGGIE AND RICE CASSEROLE RECIPE - (4.5/5)
Provided by kimvess
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray. In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes. In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed. Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes. Sprinkle the green onions over the casserole and serve. Chef's Tip: If you are unable to find canned tomatoes with chiles, you can substitute one 15-ounce can of regular diced tomatoes plus one 4-ounce can mild green chiles. Taco Rice: 1/2 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 1 teaspoon salt 2 tablespoons tomato paste 2 cups long-grain white rice preparation In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water. Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes. Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more. Remove the lid, fluff the rice with a fork, and serve. chef's tip: For extra flavor, use chicken broth in place of water. Chicken broth already contains salt, so you will not need the teaspoon of salt listed in the ingredients.
CHICKEN, RICE, VEGGIE CASSEROLE
Steps:
- Cook the chicken breasts in the olive oil till it is done.
- Put rice, vegetables, and all but 1/2 cup of Italian dressing in a 5 quart baking dish. Put cooked chicken on top of mixture put remaining dressing on chicken. Cover with lid.
- Bake for 1 hour at 350 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGGIE RICE CASSEROLE
As an avid gardener and occasional cook, I use fresh vegetables and herbs when trying out new recipes on my wife and children. This zesty rice dish always pleases.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside., In a large skillet, saute the carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in the soup, milk, basil, thyme, pepper and remaining dill and celery salt., Divide half of the rice mixture between two greased 11x7-in. baking dishes. Top with vegetable mixture and remaining rice mixture. , Cover and bake at 350° for 45 minutes or until heated through.
SOUTHWEST VEGGIE AND RICE CASSEROLE
I could eat a simple bowl of rice, black beans, salsa, and cheddar cheese any day, but this recipe takes that concept to the next level. Taco Rice gives this casserole an ultra-flavorful base to build upon and a mélange of vegetables provides more texture and flavor than you can shake a maraca at. A little cheddar cheese thrown on top is like icing on the cake to this yummy Southwest casserole. So come on, get your veggie on!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preparation Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray. In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes. In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed. Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes. Sprinkle the green onions over the casserole and serve. Chef's Tip:If you are unable to find canned tomatoes with chiles, you can substitute one 15-ounce can of regular diced tomatoes plus one 4-ounce can mild green chiles. From Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half by Beth Moncel. Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014 by Beth Moncel.
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