Easiest Chicken Rice & Veggie Casserole

Taking advice from the reviewers, I spiced my recipe up a bit. This recipe is pretty neat b/c it encourages you to get creative. First, I cooked the chicken in a skillet with some chopped yellow onion. I seasoned the chicken before cooking with salt, pepper, onion powder, garlic powder, Tony's Cajun Seasoning, paprika, and white pepper (leave out if you do not like things with a kick). I know it sounds like a lot of seasoning, but I am a "Cajun" and like things with flavor. These are to be added to the chicken sparingly. Do not over do or it will be override the chicken. <br/><br/>While chicken was cooking, I mixed 1 c. of white rice w/ 1 c. of brown rice and a little wild rice. I used 1 can cream of chicken and 1 can cream of mushroom. I substituted the 2 cans of water for chicken broth for more flavor. I tossed in frozen broccoli and some canned mushrooms. Mushrooms, YUM! Seasoning for rice mixture: I sprinkled a little Tony's, salt (but not much b/c tony's has salt in it), onion powder, garlic powder, and black pepper. <br/><br/>Add your chicken and onions to the rice mixture and cook. You won't be disappointed. Hint: If you don't have any Tony's, use seasoning salt or Adobo. I figure that those would be good substitutes. ENJOY!

The rice should be instant because I ended up with crunchy rice, and I even soaked the rice, and cooked it for about 30 minutes longer than the recipe called for. Flavor was bland.

Wow! This was a surprise hit! For being so effortless, it was quite impressive. I used a wild rice blend, 16 oz of broccoli and a few more boneless chicken thighs than listed. This is easier and much better than those "convenience" meals. Thanx for a delicious new "go-to" recipe!

I and my family love this basic recipe platform! It is a bit bland as is, but that's part of the fun-- each cook can decide for herself how to tweak it with her preferred herbs, spices, or even soups. For example, I prefer either cream of chicken or cream of celery, and then herbal and spice and veggie additions that take the meal in a Tex-Mex or a Cajun or--our favorite--an Asian direction (add ginger, a little lemongrass, 1 can of coconut milk in exchange with one of the cream soups, etc. and a veggie mix with snow peas, broccoli, water chestnuts, and/or edamame). <br/><br/>For anyone having problems with crunchy rice, check the internal temp of your oven to make sure the heat is staying consistent. You can also kickstart the rice cooking process by using hot water or heated up broth (I use broth or stock instead of water) instead of cold, and then try covering the dish with foil for the first 45 minutes, then removing it to let the chicken brown a bit.<br/><br/>The recipe as posted also needs a correction. Condensed soups like Campbell's Cream of xxx come in 10.75 ounce cans, NOT 15 ounce, so if you use the cans to measure the water, then the recipe might not be getting enough water in order to fully cook the rice. So use a measuring cup for the water or broth, not the cans.

I too, took the advise and spiced the recipe up a bit. I added some chopped onion, fresh mushrooms and used 1 can of cream of chicken soup and 1 can of cream of celery soup and added some Johnny's seasoning too. Throwed all ingredients together and added Chicken Legs in place of the Thighs, on top of casserole. After baking, I felt as there was to much rice so next time I will use less than what the recipe calls for. Also, my rice didn't get tender for the time of baking stated, I had to bake mine an extra 30 minutes. The recipe is delicious though and I will make again. Thanks for sharing! :)