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!”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 -6 chicken breasts or 4 -6 chicken thighs
  • 2 (15 ounce) cans cream of mushroom soup
  • 2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
  • 8 ounces frozen mixed vegetables (something with broccoli is yummy)
  • 2 cups uncooked rice
  • 12-1 teaspoon paprika
  • 14 teaspoon pepper

Directions

  1. In a baking dish, mix together everything except the chicken.
  2. Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  3. Bake uncovered at 375 for 1 hour.

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