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Delicious Crockpot chicken and rice casserole with vegetables and cheese

Family Crockpot Chicken and Rice Casserole

A hearty and comforting dish that combines cooked rice, chicken, and mixed vegetables in a creamy sauce, all cooked slowly in a crockpot.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use any variety you prefer.
  • 1 lb chicken breasts, diced Leftover or rotisserie chicken can be used for convenience.
  • 1 can cream of mushroom soup Can substitute with a healthier alternative.
  • 1 cup chicken broth Low-sodium options work well.
  • 1 cup frozen mixed vegetables Can replace with fresh vegetables if preferred.
Spices
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste Salt and pepper Adjust based on preference.
Optional Topping
  • 1 cup shredded cheese Add halfway through cooking for a rich topping.

Method
 

Preparation
  1. Gather all ingredients before starting.
  2. In a large crockpot, combine the cooked rice and diced chicken.
  3. Add the cream of mushroom soup and chicken broth.
  4. Stir in the frozen mixed vegetables.
  5. Mix in the garlic powder, onion powder, salt, and pepper.
  6. Cover and cook on low for 4-6 hours until the chicken reaches an internal temperature of 165°F.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 42gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 3g

Notes

Leftovers can be stored in an airtight container for about 3-4 days in the refrigerator or frozen for 2-3 months. Reheat to 165°F before serving.

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