Easy Vegetable Chicken Casserole

Easy Vegetable Chicken Casserole

This is a super easy meal that makes my man happy! I freeze 2 small containers of this, so when he’s hungry all he needs to do is defrost, warm up and enjoy!


  • 2 ½ cups cooked brown rice
  • 1, 14 oz can of low sodium vegetable broth
  • 1, 10.75 oz can of condensed cream of mushroom soup, low sodium
  • 1, 16oz bag frozen vegetables (carrots, sugar snap peas and water chestnuts or cauliflower, broccoli and carrots)
  • 2 cups chicken breast, chopped into smaller than bite size pieces. (make extra and add to salads or shred for tacos later in the week)
  • 3 Tbsp of onion, minced (you can use more if you like –my husband is not an onion man)


  1. I cook the rice and chicken breast the night before, this makes it feel like a super easy dinner!
  2. Preheat oven to 375 Degrees.
  3. Mix all ingredients in large bowl.
  4. Bake for 30 minutes at 375.

Nutrition for 1 portion:

(Makes 3 portions)

Calories: 480 Fat: 6grams Saturated Fat: 2grams Carbohydrates: 64grams Protein: 39grams  Sodium: 835milligrams  Fiber: 7grams

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