Easy Chicken and Vegetable Casserole
This hearty, no-fuss casserole layers tender canned chicken, brown rice, and broccoli with a creamy mushroom or broccoli soup, all topped with melted cheddar cheese for a comforting, all-in-one meal. Baked until warm and bubbly, it's a simple, satisfying dish perfect for busy weeknights. With lean protein, whole grains, and fiber-rich vegetables, this casserole delivers balanced nutrition that supports muscle recovery, digestive health, and long-lasting energy.
Ingredients
- 2 1/2 cups brown rice cooked
- 1 lb canned chicken about 3 cups
- 1/4 tsp salt
- 1 lb broccoli about 3 1/2 cups
- 2 1/2 cups creamy mushroom or broccoli soup see note
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- In a 2-quart baking dish, evenly layer the rice and then the chicken. Sprinkle with the salt. Layer with the vegetables.
- Slowly and evenly pour the soup on top. Sprinkle with the cheese.
- Bake uncovered until steaming hot, about 30 minutes, and serve.
Notes
Choose ready-to-eat mushroom or broccoli soup, not the condensed version. If getting the condensed version, thin it out with milk or water before adding to the casserole.