Chicken, Veggies, and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.5
  • Total Fat: 6.6 g
  • Cholesterol: 88.3 mg
  • Sodium: 603.6 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 38.1 g

View full nutritional breakdown of Chicken, Veggies, and Rice Casserole calories by ingredient
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I made this in my crock pot, and it was so easy! I made this in my crock pot, and it was so easy!
Number of Servings: 8


    White Rice, 3 cups cooked
    4-5 Chicken Breasts, skinless/boneless
    3 Tbsp Garlic Powder
    1 Tbsp Celery Salt (can use 2 stalks of celery chopped)
    3 Cups California Blend Vegetables (I used leftovers from the night before)
    1 (10.75 oz.) Can of Cream of Mushroom Soup
    1 (10.75 oz.) Can of Cream of Chicken Soup
    *If you are watching salt intake, you can use low-sodium soups, and use the celery stalks rather than the Celery Salt!


I used my slow cooker!
1)Cut chicken breast into bite size pieces and throw them in the pre-heating crockpot on high. Stirring every 30 minutes or so, until cooked thoroughly!
2)Sprinkle with Garlic Powder and celery salt, stir well. Put lid on crockpot and let cook while you are making the rice and vegetables.
3)Cook rice according to directions. Set aside.
4)Bring Frozen California Blend Veggies to a boil on Stove top, set aside.
5)When chicken has finished cooking (about two to three hours) add Rice and Veggies, stir, and let cook another 30-1 hour to heat through. You can also add a cheese of your choice if you would like, but it isn't calculated in this recipe.

Serving Size: About 8- 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KARLAR404.

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