Chicken, Rice, and Vegetable Casserole
This chicken and rice veggie casserole is from gracefullittlehoneybee.com. To save time from having to cook and cut the chicken, I use pre-cooked frozen chicken that's already been cubed or canned shredded or cubed chicken. Another time saver is using meat from a rotisserie chicken straight from the store.
I've used different kinds of rices, including brown, white, and basmati. Feel free to use whatever vegetables you wish, frozen of fresh. I usually stick to a veggie mixture that is an assortment of peas, carrots, corn, and green beans. Season the casserole to your taste buds' desires; I use black pepper and pink Himalayan salt to keep it simple. Use condensed soup, whether cream of mushroom, cream of chicken, or a combination of the two.
I've used different kinds of rices, including brown, white, and basmati. Feel free to use whatever vegetables you wish, frozen of fresh. I usually stick to a veggie mixture that is an assortment of peas, carrots, corn, and green beans. Season the casserole to your taste buds' desires; I use black pepper and pink Himalayan salt to keep it simple. Use condensed soup, whether cream of mushroom, cream of chicken, or a combination of the two.
Ingredients
- 10 cups cooked rice
- 4 cups shredded or cubed chicken, cooked
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 4 cups shredded mozzerella cheese
- 4 cups frozen veggetables of choice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare rice according to instructions on package.
- Cook chicken and shred or cube. If using canned, drain completely.
- Mix all ingredients in large bowl, adding salt and/or pepper as desired.
- Distribute mixture in freezer pans. Evenly distribute and smooth top with spatula or the back of a spoon.
- Cool completely, seal with plastic wrap and cover, and freeze.
- To prepare, thaw in refrigerator over night. Bake at 350°F until cooked/warmed through (approximately 25-30 minutes).