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Vegetable and Cheesy Chicken Rice Casserole Recipe ~ Easy, no fuss casserole for dinner! Loaded with all sorts of Delicious Ingredients and the Leftovers are even better the next day.
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5 from 4 votes

Cheesy Chicken and Vegetable Rice Casserole

Easy, no fuss casserole for dinner! Loaded with all sorts of Delicious Ingredients and the Leftovers are even better the next day. 
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 676kcal
Author: Julie Evink

Ingredients

Chicken & Vegetable:

  • 2 -3 teaspoon olive oil
  • 3 chicken breast diced into small pieces
  • 2 teaspoon Ms. Dash seasoning
  • 1/2 teaspoon garlic salt
  • 1 cup onion chopped
  • 2 cups fresh broccoli chopped
  • 1/2 cup frozen corn
  • 1 cup spinach chopped
  • 2 1/2 cups cooked white rice

Sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup half and half
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/3 cup Parmesan cheese

Toppings:

  • 1/2 cup bread crumbs or panko crumbs
  • 1/4 cup Cheddar cheese
  • 1/2 tablespoon butter

Instructions

  • Preheat oven to 350 degrees F. Spray a 8 inch square baking dish with non-stick cooking spray; set aside. If you don't have cooked rice, start your rice now.
  • Using a large skillet, heat olive oil over medium-high heat. Add chicken, Ms Dash seasoning, garlic salt and sauté until done, about 10 minutes. Place chicken in a large bowl or casserole dish.
  • Using the same skillet, add more olive oil if needed and let warm to medium-high heat. Add onion and cook 4 minutes, until translucent. Add broccoli and cook for an additional minute. Add in spinach and corn, cooking 30 seconds to 1 minute, until spinach is wilted and corn is heated. Transfer vegetable to the same bowl with the chicken. Stir to combine.
  • Melt butter over medium-high heat in a medium saucepan. Whisk in flour and salt. Cook 1 to 2 minutes or until the flour turns to a light brown.
  • Slowly whisk in the half and half, only 1/4 cup at a time until smooth and no lumps remain. Bring to a boil, making sure to stir constantly. Cook and stir one minute while lightly boiling. Remove from heat, cool 3 minutes.
  • Slowly whisk in the sour cream, Cheddar cheese and Parmesan cheese. Stir the rice in with the chicken and vegetables. Pour mixture into prepared baking dish.
  • Bake in preheated oven for 15 minutes. Add toppings and bake additional 5 minutes, or until cheese is melted and bubbly.
  • Serve immediately, sprinkle with hot sauce and enjoy!

Nutrition

Calories: 676kcal | Carbohydrates: 52g | Protein: 38g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 1052mg | Potassium: 845mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1995IU | Vitamin C: 48.9mg | Calcium: 554mg | Iron: 3mg