Creamy Chicken Veggie Casserole
This deliciously creamy casserole takes only 20 minutes to prepare! Prep ahead of time and cook when you’re ready to enjoy a deliciously savory, ridiculously perfect chicken casserole for dinner.
Ingredients
- 4 boneless chicken breasts (about 1 pound), cooked
- 2 cups water
- 1 cup long grain white rice
- 8-10 ounces frozen mixed vegetables, thawed
- 3 tablespoons salted Crystal butter
- 2 cups garlic and herb breadcrumbs
- 2 (10 ounce) cans, condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup Crystal half and half
- 1 cup sharp cheddar cheese
Products used
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Half and Half
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Butter
Directions
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Step 1
Heat oven to 375 °F.
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Step 2
Cut cooked chicken breasts into one inch cubes. Set aside. -
Step 3
For the rice: In a saucepan, bring water to a bowl. Once water is boiling, add rice and a pinch of salt, and lower heat to a simmer. Cover. Continue to cook the rice for 20 mins, or until the rice is tender. Uncover the rice and fluff with a fork.
Add thawed mixed vegetables to rice and stir. Add chicken, rice and vegetable in an oven safe casserole dish and stir gently to combine.
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Step 4
For the sauce: In a saucepan over medium heat, add cream of chicken soup, chicken broth and half and half. Stir to combine and continue stirring for 5 mins. Do not let it boil. Slowly add shredded cheese and whisk until cheese is melted and sauce is smooth. Remove from heat. Season with salt and pepper. Gently pour sauce over chicken, rice and vegetables and stir to coat.
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Step 5
For the breadcrumb topping: In a small skillet, melt butter over medium heat. Add diced garlic and cook for 1 minute. Turn off heat and add breadcrumbs in garlic butter. Stir until moistened. Lightly sprinkle breadcrumbs on top of the casserole. -
Step 6
Cover the casserole loosely with foil. Bake for 30-35 minutes, or until bubbly. Remove foil and cook for another 15 minutes, until the breadcrumbs are lightly golden and crispy. Remove from the oven and let rest for 10 minutes before serving.
