Easy Chicken and Vegetable Casserole


Prep: 5 min | Cook: 30 min | Serves: 8


  • 2 1/2 cups cooked grains such as brown
    rice, quinoa, or farro
  • 1 lb cooked chicken (chopped)
  • 1/4 tsp salt
  • 3 1/2 cups nonstarchy vegetables such
    as broccoli, asparagus, zucchini
    (fresh, frozen, or precooked)
  • 2 1/2 cups creamy mushroom or broccoli
    soup (*not condensed)
    3/4 cup shredded cheese such as
    cheddar, jack, or Gruyére


Preheat oven to 375°F. In a 2-quart baking dish, evenly layer the rice and then chicken.

Sprinkle with the salt. Layer with the vegetables. Slowly and evenly pour the soup on top. Sprinkle with the cheese. *Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.

Bake uncovered until steaming hot, about 30 minutes, and serve.

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