Easy chicken, rice & veggie casserole

For a day when you want to spend minimal time cooking, but want something hot, filling and delicious. It takes only minutes to prepare, then you just stick it in the oven and forget about it for a while. It is also extremely versatile, since you can use any mixture of frozen or fresh veggies.

1 boneless skinless chicken breast, diced in 1in cubes
1 cup water
1/2 cup milk
3/4 cup jasmine rice (or any kind)
1 bag frozen mixed vegetables
1 cup salsa
~1/4 cup shredded cheese

Step 1: Dice chicken (and veggies if using fresh, make about 2-3 cups worth).
Step 2: In a greased 9×9 casserole dish, add all ingredients and mix well. Bake, uncovered at 375 for 90 mintues or 400 for 1 hour. Rice & chicken should be fully cooked. If crunchy or chicken is still pink, bake 20 minutes longer.

Super simple, and delicious. I used a mix that included beans, so I’m sure the protein & fiber was a bit higher, but so were the calories. But it’s worth it for 2 tasty dinners plus lunch the next day!
As always, to make it vegetarian don’t use chicken, and for vegan use veggie stock instead of milk and omit the cheese.

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving: ~1 cup
  • Calories: 280.2
  • Total Fat: 5.6 g
  • Cholesterol: 57.8 mg
  • Sodium: 544.4 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 27.1 g


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