Chicken and veggie casserole. If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever Cream of. soup you like, we just happen to like mushrooms. Veggies and Chicken Casserole. this link is to an external site that may or may not meet accessibility guidelines.

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work. Written by. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This rich make-ahead casserole is topped with a crunchy, cheesy topping that is kind of like dumplings, but with more texture. You can cook Chicken and veggie casserole using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken and veggie casserole

Prepare 4 cups of cooked chicken cut up in small chunks.
You need 2 bags of frozen brown rice -steamed.
It's 1 of frozen pack broccoli -steamed.
Prepare 1 of frozen pack mixed veggies -steamed.
Prepare 2 can of cream of chicken healthy request.
Prepare 1/2 cup of mayo.
You need Splash of milk.
You need 1 bag of shredded low fat cheddar cheese (2 cups).
Prepare 1-2 cans of frenchs crispy onion ring topper.
Prepare to taste of Salt and pepper each layer.

I added a couple more vegetables, little juicy chicken bits, and turned it into a complete meal. This Cheesy Chicken Vegetable and Rice Casserole is all Absolutely delicious!! I could eat my weight in this casserole. Only drawback is that both times I've made it, the veggies have been crunchy, even.

Chicken and veggie casserole step by step

Layer the steamed rice in a deep casserole dish. Salt and pepper it. Mix the cream of chicken and mayo together with a splash of milk and salt and pepper. As 1/3 of sauce over the rice and 1/3 of the cheese over the rice.
Steam veggies and while that cooks add the cooked chicken and salt and pepper that. Add 1/3 sauce and 1/3 of cheese on top..
Once veggies are cool add on top of chicken & season with salt and pepper. Then add the remaining 1/3 sauce and 1/3 cheese. Top with cans of crispy onions.
Bake at 375 again for 40 min (or until crispy onions are golden brown and sides start to bubble).

Yearning for a casserole dish filled with enchiladas, but don't want to fuss around with making your own Paleo tortillas? Fill your plate up with this veggie-loaded, Mexican-inspired, shredded chicken casserole with a classic tomato-based enchilada sauce. Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Bring your cream and roux to a boil.