Friday Food : Chicken and Veggie Casserole

Hello all. Welcome once again to another installment of Friday Food! First, allow me to say THANK YOU to all the kind and loving comments on my post from yesterday. It really has been a wonderful 3 years of blogging and it makes it even more wonderful to share each day with all of you! OK enough virtual cheese…let’s move on to something with another type of cheese. Today I present a meal I have had more times than not the past two weeks.

Chicken and Veggie Casserole

What you will need:

  • 3-4oz chicken breasts (I just used two from a package)
  • 1 cup broccoli
  • 1 cup chopped/sliced carrots
  • 1 cup corn
  • 1/2 of a green bell pepper
  • 4 Tbsp uncooked brown rice
  • Shredded cheese
  • optional: you may want cooking spray, light spread or seasonings such as dry mustard, paprika, pepper or poultry seasoning


  1. Preheat oven to 350 degrees F.
  2. Steam broccoli, carrots, and green pepper.
  3. Pour 1/2 cup water into a sauce pan, add dry rice, steamed veggies and corn.
  4. Cover, turn heat to low/medium and heat until boiling.
  5. Once boiling, immediately transfer contents to a casserole dish and cover. You may want/need to prepare dish with cooking spray.
  6. Add optional light spread and desired seasonings.
  7. Place chicken on top.
  8. Cover and bake for 25 minutes.
  9. Remove cover, sprinkle dish with cheese, cover and bake an additional 5 minutes or cheese is melted.


The first time I made it I substituted quinoa for brown rice. This time around I went with the rice and honestly I think it turned out better. Or maybe I’ve just overdone it with the Q for a bit?

This casserole is very filling and it’s “gentle” enough to have for breakfast. Not sure what I mean by gentle? Isn’t heavy.

Heck go ahead and serve it without the chicken and some eggs if it seems too much to eat chicken in the AM.

Add whatever your favorite veggies are to your mix. Squash? Zucchini? Asparagus? Peas?

Throw in some salsa for a kick! The possibilities are endless.

10 thoughts on “Friday Food : Chicken and Veggie Casserole

    • I don’t see any reason you wouldn’t be able to prepare it a day before. I personally wouldn’t let unpackaged chicken sit around too long, but I’m sure everything else can be prepped and stored, then add your fresh meat and bake. I’ve also read varying things about wanting to use/eat rice within 48 hours and not to freeze it, but again, I’ve never had an issue. Let me know if you do it and there’s any issues in case anyone else ever asks.

    • I’m sorry Goldie I don’t actually have an easy way to print this. If you don’t want to print the whole webpage I would try copying and pasting the part you do need into Word or an email and then printing from there? I have been meaning to change my layout to have an easy print box, thanks for reminding me of the need.

    • Goldie, I was wrong about the printing thing, there IS another way. If you scroll to the bottom there is a line of buttons for “sharing”. If you click the one toward the right, it looks like a leaf? It is a print button. It should pull up another screen and you are able to hover and delete the sections you don’t want. I was able to make it be just the picture, ingredients and directions, that should be what you need. Let me know if you have any problems trying it that way.

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