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5 from 1 vote

Easy Vegetable Chicken + Rice Casserole (Cook Once, Eat 4 Times!)

Everyone needs an Easy Vegetable Chicken Rice Casserole for dinner. Make once, eat 4 times! Tender chicken, veggies, rice + cheese topping.
Course Main Course
Cuisine American
Keyword chicken rice casserole
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 24
Calories 315kcal
Author Buy This Cook That

Ingredients

  • 6 cups of chopped or shredded COOKED chicken
  • 2 cups long grain uncooked white rice
  • 6 cups Swanson® Chicken Broth divided
  • 2 10.5 ounce cans Campbell's® Condensed Cream of Mushroom Soup
  • 1 10.5 ounce can Campbell's® Condensed Cream of Chicken Soup
  • 24 ounces frozen vegetables peas + carrots, California blend, any
  • 3/4 to 1 tablespoon all purpose seasoning blend
  • 1/2 tsp black pepper
  • 5 cups shredded cheddar cheese
  • 3 cups french fried onions optional

Instructions

  • Prepare uncooked rice according to package directions, using 4 cups of chicken broth in place of the water. Set aside.
  • Spray four 8x8 inch pans with non stick spray. (Or three 8x10 inch pans.)
  • Preheat oven to 350 degrees.
  • Swanson® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, Campbell's® Condensed Cream of Chicken Soup, vegetables, seasoning and pepper. Stir to combine well. Fold in 1 cup of the shredded cheese.
  • Evenly distribute the chicken + rice mixture into the prepared baking pans. Top each evenly with cheese and french fried onions if desired.
  • If baking now, bake uncovered for about 30 - 40 minutes until hot in the center and the cheese is golden brown and bubbly.
  • To freeze, cover the baking pans with a lid or heavy duty aluminum foil. To cook, let the casserole thaw in the refrigerator before baking. Cooking time will be longer; heat until hot in the center.

Nutrition

Serving: 1g | Calories: 315kcal | Carbohydrates: 21g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 659mg | Potassium: 247mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1730IU | Vitamin C: 7.1mg | Calcium: 191mg | Iron: 1.4mg