Chicken Vegetable Rice Casserole is an easy-to-make dish that is tasty and versatile; it is sure to please the whole family.
This chicken casserole is complete comfort food. I never mind if we have leftovers for this casserole, it is just as tasty the next night if not better.
The ingredients for this dish are simple and you probably have most or all in your kitchen right now. The crispy fried onions on top give the casserole a ton of flavor. If you are not a fan of French crispy onions you can add some cheddar cheese or even crackers to complete the dish.
Helpful tips
- The chicken does not have to be cooked for you to add it to the other ingredients. The chicken comes out tender and well done by adding it raw.
- Long-grain white rice is used for this recipe. It has not been tested with any other types of rice. If using different types of rice, such as brown rice, the liquid needed and the baking time will vary.
- There is no need to defrost the frozen vegetables. They can be taken out of the freezer and placed in the baking dish.
- For this recipe, I used a bag of frozen mixed vegetables, but broccoli or your favorite can be used instead.
- Don’t forget to grease the baking dish before adding the rice.
- Store leftovers in an airtight container for 3 to 4 days.
Ingredients you will need for this casserole
- Chicken Breast – If you prefer dark meat you can use boneless skinless chicken thighs
- Rice – Long white rice is used for this recipe.
- Salted Butter
- Flour – All-purpose flour is fine. It is used to make the white sauce for this dish.
- Chicken Broth – Low-sodium chicken broth is recommended for a healthier casserole.
- Onion
- Cream – The cream cream could be switched out with milk.
- Frozen Vegetables
- French Fried Onions
Steps for making this chicken and rice casserole
Preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with a non-stick cooking spray and set aside.
Step one, two, and three
In a large skillet melt butter and add the chopped onion sautee until tender. Once the onions are tender add the flour. Stir the flour into the onion and butter until well combined.
Steps four and five
The cream and the broth are stirred into the onion and flour mixture and cooked until it starts to thicken. Then the seasonings and chicken bouillon cube are added to the white sauce.
Steps six, seven, and eight
The rice is added to the prepared baking dish. Once the rice is in the baking dish place the chicken over top of it. Sprinkle the mixed vegetables over top of the chicken.
Steps nine and ten
Pour the white sauce over the vegetables. Cover the dish with aluminum foil and bake for 30 minutes.
Steps eleven and twelve
After the 30 minutes remove from the oven and sprinkle the French onions over the casserole. Place back in the oven and continue to bake.
Check out these other comfort food recipes:
If you make this chicken vegetable rice casserole I would love to hear about it! Please leave me a comment and a rating.
Chicken Vegetable Rice Casserole
Ingredients
- 3 tablespoons butter
- 1/2 cup onion finely chopped
- 3 tablespoons flour
- 1 cup cream
- 2 cups chicken broth
- 1/2 teaspoon celery salt
- 1 chicken bouillon cube
- 1/2 teaspoon garlic salt
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 1/4 cups rice uncooked
- 1 1/2 pounds chicken breast
- 10 ounces frozen mixed vegetable
- 3 ounces French fried onion store bought
Instructions
- Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Set aside for later.
- Cut the chicken breast into bite size pieces.
- Melt butter in a skillet and add the onion. Cook the onion until tender for 2 or 3 minutes until they are tender. Add the flour and stir in.
- Add the chicken broth and cream and cook until it starts to thicken. Stir in the seasoning and the bouillon cube.
- Spread the rice over the bottom of the prepared baking dish.
- Place the chicken over the rice. Then spread the frozen vegetables over top of the chicken Pour the white sauce evenly over the top of all the ingredients in the baking dish.
- Cover with aluminum foil and bake for 30 minutes. Remove from the oven and remove the aluminum foil. Sprinkle the French fried onions over the top of the casserole and bake for another 15 to 20 minutes
Notes
- The chicken breast does not need to be cooked before adding to the casserole. It will bake nicely with the other ingredients.
- There is no need to thaw the vegetables before adding them to the baking dish.
- Choose your favorite frozen vegetables for this dish.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Heat leftovers in the microwave or the oven until the desired temperature.
- Leftovers are as good as the day it is made if not better.
Nutrition
This recipe was originally published on October 1, 2018. It has been updated with new content and pictures on January 16, 2025.
It looks so comforting and tasty…perfect!
It’s hard to beat a good casserole, and this version sounds awesome, Dawn! It’s cold and rainy here today, and I could totally curl up with a bowl of this casserole for dinner tonight!
I love rice dish and this with chicken and vegetables looks delicious such a comfort dish Dawn…thanks for sharing the recipe. Have a wonderful week!
Casseroles are so good, aren’t they? And although I always think of fall as soup season, casseroles aren’t far behind — a nice, hot comforting casserole is such a pleasure to eat at this time of t he year. This looks terrific — thanks.
Dawn this looks really good !
I love easy casseroles like this! So comforting and you get all your food groups in one! 🙂
The rice at the bottom did not cook =( what did I do wrong?
I am sorry the recipe did not work out for you. I am not sure what happened.