Chicken Veggie Rice Casserole
Topped with buttery breadcrumbs, Chicken Veggie Rice Casserole is a delicious and hearty family meal. Precooked chicken, rice, peppers, celery and a homemade sauce come together in this one dish dinner that will have everyone asking for more!
Why We Love It
When I'm craving a good homecooked meal, I think of casseroles. Aren't they the best? I love that there really aren't any set rules when making one, other than considering the typical categories like a protein, starch and vegetable.
The possibilities are endless when you think of how many different foods can come into play--and how many of them compliment each other in a palatable way. Speaking of great flavors, have you tried Chow Mein Beefy Rice Casserole yet?
To me, chicken and rice are one of the best pairings of all time, so why not use that base to create a tasty casserole--especially when you have leftover chicken in the fridge? (Meal prep time cut down significantly?--check!)
This Chicken Veggie Rice Casserole has many basic, staple ingredients that come together nicely to create a great meal. Cooked rice and leftover/precooked chicken are mixed together with diced green peppers, onions, celery and pimentos for a colorful, textured variety. Rather than using a can of condensed soup, we make our own sauce with a bouillon packet, seasonings and mayo (trust me, it works). And of course this casserole wouldn't be complete without some buttered breadcrumbs on top! Yum!
My family loves Chicken Veggie Rice Casserole because of the buttered topping and because we enjoy peppers, chicken and rice. I love the fact that this a great wholesome meal that uses up leftovers that feeds all four of us. Serve it with some bread and a side salad, and dinner is done!
Why You'll Love It
| Prep time cut in half- Precooked chicken makes this meal a breeze. After you chop the veggies and cook the rice (heck, you could even use instant if you wanted to), there's not much more to it--other than mixing a few extras, making the topping (which is super easy) and popping it into the oven. Low maintenance- It doesn't get much easier than this. Isn't that the true beauty of a casserole? Once the work is done, it bakes in the oven and leaves you alone until the timer goes off, giving you ample time to catch up on your favorite Netflix show! Highly customizable- Love different kinds of peppers?--Add some. Big on seasoning?--Toss more in. Like wild rice instead?--Swap it. I think you get the idea. Easy plating- After prep, Chicken Veggie Rice Casserole is baked in one dish. It pairs so well with a side salad and a slice of bread. That checks off all the boxes for dinner here! |
Ingredients for Chicken Veggie Rice Casserole
- 2 cups cooked rice
- 2 cups precooked chicken, cut into bite-size pieces
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1 cup thinly sliced celery
- 2 ounces diced pimentos, drained
- 1 packet granulated chicken bouillon (equivalent to 1 cube; I like buying it this way because you don't have to break it up)
- 1/2 cup reduced fat mayonnaise (I recommend Hellman's)
- 1 teaspoon ground pepper
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/3 cup Italian bread crumbs
How to make Chicken Veggie Rice Casserole
You'll want to gather the following equipment:
- medium saucepan with lid (for rice)
- cutting board
- chef's knife
- scraper & chopper (not required, but super handy)
- measuring cups
- measuring spoons
- stirring spoon
- large mixing bowl
- small mixing bowl
- microwaveable-safe bowl
- 13x9 casserole dish , lightly greased
Getting Started
- Preheat oven to 350 degrees.
- Cook the rice (do the rest of the prep-work on this list while the rice is cooking).
- Cube the precooked chicken.
- Dice the green pepper, onion and celery.
Combine cooked rice, cooked chicken, green pepper, onions, celery and drained pimentos in large bowl.
In a separate, small mixing bowl, combine bouillon, mayonnaise, pepper and salt; gently fold into large bowl.
Place mixture into prepared casserole dish.
Place butter in covered microwave-safe bowl. Melt in the microwave on half power for 15 seconds. Add breadcrumbs to the bowl and stir until soft clumps are formed. Sprinkle this mixture over the casserole.
Bake, uncovered, at 350 degrees for 35 minutes. Let stand 5 minutes before serving.
Chicken Veggie Rice Casserole Leftovers?
Store in an airtight container and refrigerate. Enjoy within 3 days.
Reheat, covered at 325 degrees for 20 minutes, then remove cover and bake an additional 3-5 minutes or until heated through.
Looking for another chicken and rice dish with some soulful, spicy flare? Check out Ham and Chicken Jambalaya!
Chicken Veggie Rice Casserole has many basic, staple ingredients that come together to create a great meal. Precooked rice and chicken are mixed together with diced green peppers, onions, celery and pimentos for a colorful, textured variety. Rather than using a can of condensed soup, we make our own sauce with a bouillon packet, seasonings and mayo. And of course this casserole wouldn't be complete without some buttered breadcrumbs on top! Yum!
- 2 cups cooked rice
- 2 cups cooked chicken, cut into bite-size pieces
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1 cup thinly sliced celery
- 2 ounces diced pimentos, drained
- 1 packet granulated chicken bouillon (equivalent to 1 cube)
- 1/2 cup reduced fat mayonnaise (I recommend Hellman's)
- 1 teaspoon ground pepper
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/3 cup Italian bread crumbs
Getting started:
- Preheat oven to 350 degrees
- Cook the rice
- Cube the precooked chicken
- Dice the green pepper, onion and celery
-
Combine cooked rice, cooked chicken, green pepper, onions, celery and drained pimentos in large bowl.
In a separate, small mixing bowl, combine bouillon, mayonnaise, pepper and salt; gently fold into large bowl.
Place mixture into prepared, lightly greased casserole dish.
-
Place butter in covered microwave-safe bowl. Melt in the microwave on half power for 15 seconds. Add breadcrumbs to the bowl and stir until soft clumps are formed. Sprinkle this mixture over the casserole.
Bake, uncovered, at 350 degrees for 35 minutes. Let stand 5 minutes before serving.
-
Store any leftovers in an airtight container and refrigerate. Enjoy within 3 days.
Reheat leftovers, covered at 325 degrees for 20 minutes, then remove cover and bake an additional 3-5 minutes or until heated through.
Not a big onion fan? No worries! Just omit it. This recipe is still very flavorful without it.
This recipe also works with rotisserie chicken or leftover turkey!
Feel free to add different colors and varieties of peppers to this dish for even more color and flavor.
Hi, I'm Betty! I live in Pennsylvania with my 2 human sons, 2 furry sons and my wonderful and supportive husband, who is my main cooking muse. When I'm not busy cooking or writing, I'm lifting a barbell, answering presidential trivia, thinking about the ocean, or going on long walks with my pups.
Thank you for checking out this recipe! Enjoy!
~Betty