Chicken Rice Vegetable Casserole

A homestyle casserole is the kind of back-pocket dinner you can lean on when everyone’s hungry and time is short; these reliable, pop-it-in-the-oven meals never let you down. Chicken rice vegetable casserole is precisely that kind of keeper. It’s a wholesome, satisfying meal featuring tender chicken breasts baked right on top of a colorful medley of bell peppers, sweet corn and earthy mushrooms, all nestled into a bed of hearty brown rice.

Recipe contributor Mary Louise Chubb of Perkasie, Pennsylvania, adds a finishing touch that truly makes this dish shine: a sprinkle of slivered almonds. It’s a simple addition that brings subtle crunch and toasty flavor, and sets this dish apart from other baked all-in-one chicken casserole recipes. You’ll want to bring this comforting classic to the table again and again.

Ingredients for Chicken Rice Vegetable Casserole

• Chicken breast: Boneless, skinless chicken breast halves stay moist and tender as they bake in the vegetable and mushroom sauce.
• Bell peppers: Use both red and green peppers to add beautiful color to the casserole, or use just red bell peppers if you prefer.
• Onion: Chop an onion to saute, or save time by using frozen diced onions from the store.
• Instant brown rice: Instead of long-cooking regular brown rice, instant brown rice is best for the casserole. It cooks up right in the vegetable sauce during baking.
• Chicken broth: Use one of our top picks for flavorful store-bought chicken broth or a homemade broth.
• Corn: If you’re using frozen corn, thaw it first. You can also substitute canned corn if you prefer.
• Mushroom: For the best texture, use chopped fresh mushroom varieties like white button, oyster or cremini.
• Garlic: Minced fresh garlic adds flavor to the casserole.
• Oil: Use canola or other neutral cooking oil to sear the chicken breasts and saute the vegetables.
• Seasonings: When it comes to seasonings, this casserole is nothing complicated; all it needs is a little sprinkle of salt and pepper.
• Almonds: Take it from other readers: Don’t skip the almonds! To give them even more flavor, make sure to toast the nuts.
• Fresh parsley: The final touch is a sprinkle of chopped parsley over the baked chicken rice casserole for flavor and a spattering of color.

Directions

Step 1: Brown the chicken

Preheat the oven to 350°F, In a large skillet, brown the chicken in canola oil for four minutes on each side or until a thermometer reads 170°. Remove the chicken from the pan and keep it warm.

Step 2: Prepare the vegetables and sauce

In the same skillet, saute the peppers, onion and mushrooms until they’re tender. Add the garlic and cook the vegetables for one minute longer.

Stir in the rice, broth, corn, salt and pepper, and bring the mixture to a boil.

Step 3: Assemble the casserole

Transfer the rice and vegetable mixture to an 11×7-inch baking dish coated with cooking spray. Top it with the chicken.

Step 4: Bake the casserole

Cover the casserole with aluminum foil and bake it for 20 minutes. Uncover the dish and bake it for five minutes longer or until it’s heated through. Sprinkle it with almonds and parsley.

Chicken Rice Vegetable Casserole Variations

• Use potpie vegetables: Instead of bell peppers and mushrooms, use a blend of peas, carrots and green beans, with or without the corn, in the casserole.
• Add broccoli to the dish: Chop fresh broccoli into florets, then cook it with the peppers and mushrooms.
• Try it with kale: Roughly chop fresh kale to cook along with the other vegetables on the stovetop, and then finish it in the casserole.
• Give it a Southwest twist: Add some taco seasoning or a Southwest spice blend to the sauce; it’s delicious with the peppers and onions. Instead of almonds and parsley, top the baked casserole with crispy tortilla chip strips and chopped cilantro.

How to Store Chicken Rice Vegetable Casserole

If there’s any of this chicken rice vegetable casserole left over, store it covered or in an airtight container in the refrigerator for up to four days.

Can you freeze chicken rice vegetable casserole?

Yes, you can freeze this chicken rice vegetable casserole for a fast future dinner. Transfer the chicken, vegetables and sauce to a freezer-proof container and seal it. Store it in the freezer for up to three months. Move the dish to the fridge to thaw overnight, then reheat it.

How do you reheat chicken rice vegetable casserole?

If reheating a whole casserole, place it in a 350° oven until it’s warmed through. You can also microwave smaller portions.

Chicken Rice Vegetable Casserole Tips

What other types of chicken can you use in this casserole?

You can make this rice and vegetable casserole with other cuts of chicken, as long as you allow for a longer cooking time. Brown the pieces in oil as directed in the recipe. For bone-in chicken breasts, plan for 30 to 40 minutes of cooking time. For bone-in chicken thighs, you’ll need 40 to 50 minutes. Another option is to chop or shred cooked meat from a grocery store rotisserie chicken (in this case, skip the browning step). Stir the meat into the vegetable and rice mixture, then bake the casserole, covered, for 20 minutes or until it’s heated through.

What else can you serve with chicken rice vegetable casserole?

With the meat, rice and vegetables all in one dish, you won’t need much on the side of the chicken rice and vegetable casserole. To sop up the sauce, try sides of homemade crusty bread, potato rolls or garlic breadsticks. Or, since the oven is already full, try making a batch of air-fryer cornbread.