Name: Chicken and Rice Veggie Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 Teaspoons PLUS 1 tablespoon olive oil, divided; 2 Cups sliced mixed mushrooms (about 10 oz.); 3 Green onions, sliced then finely minced; 1 tablespoon Wondra flour; 2 Cups Chicken broth; 2 Cups Shredded chicken; 3/4 Cup Cooked brown rice; 1/2 Cup cauliflower rice, uncooked; 1/2 Cup Frozen peas; 1/2 Cup Frozen corn; 2 Tbsp. Fresh thyme, chopped; 1/4 Cup Fat-free Greek yogurt; Kosher Salt & Freshly ground black pepper to taste; 1 Tbsp. Light butter (Land 'o Lakes with canola oil is a favorite); 1/2 Cup Panko breadcrumbs; ½ Tsp. Garlic powder; ½ Tsp. Onion powder; Kosher salt and freshly ground black pepper to taste

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

One of my fall favorites, this chicken, rice and veggie casserole couldn’t be easier to make. Using lots of help from the grocery store, this is an easy dish to make and serve during the week. Using frozen veggies and pre-shredded chicken from the deli (or the chicken from a rotisserie chicken), this comes together fast. That doesn’t mean there isn’t a lot of flavor. Fresh herbs, lots of seasoning and flavorful toasted panko breadcrumbs, makes this a warm, comforting and delicious bite of food. Chicken and rice is a classic combination (and a delicious one too). If you love it as much as I do, be sure to try my Chicken & Rice Soup for Two and my Minnesota Creamy Chicken & Wild Rice Soup recipes.

Why This Recipe Works — Key Takeaways

This Chicken and Rice Veggie Casserole is a weeknight winner because it’s built on smart shortcuts without sacrificing flavor. By leaning on grocery store helpers — pre-shredded or rotisserie chicken, pre-sliced mushrooms, frozen peas and corn, and fresh riced cauliflower from the produce section — the prep time practically disappears. The real magic is in the layering of flavor: a quick mushroom-and-onion sauté, a simple roux-based broth sauce, fresh thyme, and a golden toasted panko topping that gives every bite a satisfying crunch. Swapping half the rice for fresh cauliflower rice sneaks in extra nutrition without any noticeable change in texture, and fat-free Greek yogurt adds just enough creaminess to make this feel indulgent — without the heaviness of a traditional cream-based casserole. It’s wholesome, flexible, and endlessly customizable, which is exactly why it earns a permanent spot in your fall and winter dinner rotation.

Let’s talk about ingredients in this chicken and rice veggie casserole

RICE: First, I use a combination of brown rice and fresh cauliflower rice I buy already riced in the produce department. Stay away from the frozen cauliflower. I find it is soggy, smelly and not at all appealing. The fresh riced cauliflower from the produce department has the texture of rice and blends well in this dish. Yes, you can use all rice and yes, it can be white rice it that is your preference. You could also make a chicken and yellow rice casserole and use saffron rice (YUM!). I’m going for a little healthy goodness here and wanted some whole grains in here but I just wanted a little so I substituted cauliflower for some of the rice. FYI: you can totally use all cauliflower. This recipe is very flexible (like most of my recipes) so make it your own. I just trying to show you that you can have a healthy chicken and rice casserole that is easy to make and still delicious.

Note: you can also make your own cauliflower rice using a food processor. Just buy a head of cauliflower and break it into florets. Add those to the food processor and pulse until you have the texture of rice. Easy. BUT, since this recipe is all about short cuts, I buy the premade cauliflower rice.

CHICKEN: For the chicken, I’m able to find shredded chicken in packages right in my grocery store. I can also buy it at Whole Foods and Sprouts market. Alternatively, you can buy a rotisserie chicken and just shred the meat. And of course, you can roast your own chicken and shred that when it is cool. If you go that route, be sure to try my Roast Chicken with lemon and Herbs and use the leftovers for this recipe.

GREEK YOGURT: I wanted to add just a little creaminess to the mixture and I chose to use fat-free Greek yogurt. That is my preference but you can substitute sour cream, light sour cream, and full fat Greek yogurt here too. I’ve also made this using some jarred chicken gravy giving you a chicken and rice casserole that is dairy free. You want all your ingredients moist when you put this in the oven so it is delish when baked.

HERBS: For herbs I’ve chosen fresh thyme, but you could try oregano, parsley or any of your favorite herb mixes in this. I used green onions since that is what I had on hand but feel free to substitute regular minced onion (a couple of tablespoons) or minced shallots.

Save

Want to share this infographic?

Download the Image Now or Copy and Paste the code below!

<a href="https://mycuratedtastes.com/chicken-and-rice-veggie-casserole/?utm_source=infographic&utm_medium=pinterest&utm_campaign=Chicken%20and%20Rice%20Veggie%20Casserole">
  <img src="https://mycuratedtastes.com/wp-content/uploads/2026/03/chicken-and-rice-veggie-casserole-infographic.webp" alt="chicken and rice veggie casserole infographic.">
</a>
<p>Source: <a href="https://mycuratedtastes.com/?utm_source=infographic&utm_medium=pinterest&utm_campaign=Chicken%20and%20Rice%20Veggie%20Casserole">My Curated Tastes</a></p>

How to Make Chicken and Rice Veggie Casserole

To get started on the recipe, grab a large non-stick skillet and add a couple of teaspoons of olive oil. Add the minced green onion and your sliced mushrooms. I used already sliced button mushrooms from the produce department but you can use a variety of mushrooms that you like and slice them yourself. Reminder, I was going for easy here. Once the mushrooms are soft and brown, sprinkle with salt and pepper.
Add in the wondra flour and a tablespoon of olive oil. Stir into the mushrooms and stir in completely. Let cook a minute to remove that raw flour flavor. Note that I use Wondra flour since it doesn’t clump like regular all-purpose flour does and I find I can get a smoother consistency. However, all-purpose flour works just as well. Just be sure to really work it into the oil and let it cook a full minutes. Add in your stock and bring to a boil.

Once it is boiling and starting to thicken, add in your chicken, rice and cauliflower and stir to incorporate. I like to season with salt and pepper at this stage and taste again. Next, add in your peas, corn, yogurt and thyme and make sure everything is incorporated. Bring to a simmer. Taste again, adjust seasoning again and put to the side.

Make your topping by melting the butter and seasoning in a small non-stick skillet. Add the panko and stir into the butter coating everything in the flavored butter. Spread out in the skillet and let toast. Stir the ingredients so everything is toasted on all sides and is golden brown. Put to the side.

Spoon all the ingredients into a casserole dish that has been sprayed with cooking spray. Sprinkle evenly with the panko topping. Bake in the oven at 375 degrees F. for 20-25 minutes until piping hot. Serve and enjoy.

Note: You can make your filling and place in the casserole dish, cover and refrigerate overnight making this a great make ahead dish. Just uncover the dish and let it come to room temperature (about 30 minutes). Top with the panko topping right before baking and add an additional 5-10 minutes to the cooking time.

How to Serve This Dish

This casserole is a complete, one-dish meal on its own — the protein, starch, and veggies are all baked right in — so it doesn’t need much alongside it. That said, a few simple accompaniments can round out the meal beautifully:

A simple green salad with a light vinaigrette balances the warm, savory richness of the casserole perfectly.
Crusty bread or dinner rolls are great for scooping up every last bit of the saucy filling. Or try my Herb Parmesan Cruffins for something special.
Steamed green beans or roasted asparagus add a bit of color and freshness if you want extra vegetables on the table.

Serve it straight from the baking dish — it’s a casual, cozy meal that looks right at home in the center of the table. Scoop generous portions and make sure everyone gets some of that crunchy panko topping!

When to Serve It: This dish shines as a weeknight family dinner, but it’s also ideal for casual entertaining or potlucks since it feeds six and travels well. It’s a natural fit for the cooler months — think fall and winter weeknights when you want something warm and satisfying without spending hours in the kitchen. It also makes an excellent meal prep dish — assemble it on Sunday, refrigerate, and bake it during the week when time is short.

Frequently Asked Questions

Can I make this chicken and rice veggie casserole ahead of time?

Yes! This is a great make-ahead meal. Prepare the filling and transfer it to your baking dish, then cover and refrigerate overnight. When ready to bake, let the dish come to room temperature for about 30 minutes. Add the panko topping just before baking and increase the cooking time by 5–10 minutes.

Can I use a rotisserie chicken for this casserole?

Absolutely. Rotisserie chicken is one of the easiest shortcuts for this recipe. Simply shred the meat and use 2 cups. Pre-packaged shredded chicken from the deli section also works great and saves even more time.

Can I substitute white rice for brown rice?

Yes. You can use white rice, brown rice, or even saffron rice in this recipe. For a lower-carb version, you can replace all the rice with cauliflower rice. The recipe is very flexible — use whatever works best for your diet and preferences.

What vegetables can I add to chicken and rice casserole?

This recipe uses peas, corn, mushrooms, and cauliflower rice, but you can easily swap in other vegetables. Diced carrots, green beans, broccoli florets, spinach, or zucchini all work well. Use what you have on hand or whatever is in season.

How do I keep this chicken and rice casserole from drying out?

The key is making sure your filling is moist and well-sauced before it goes into the oven. The Greek yogurt and chicken broth create a creamy, saucy base that keeps everything moist during baking. Don't overbake — 20–25 minutes at 375°F is enough to heat it through without drying it out.

Is this chicken and rice casserole healthy?

This recipe is lighter than most casseroles. It uses fat-free Greek yogurt instead of heavy cream or condensed soup, lean shredded chicken, a mix of brown rice and cauliflower rice for extra fiber, and plenty of vegetables. It's a wholesome, balanced weeknight dinner.

Can I freeze chicken and rice casserole?

Yes, this casserole freezes well. Freeze the filling (without the panko topping) in an airtight container for up to 3 months. Thaw in the refrigerator overnight, transfer to a baking dish, add the fresh panko topping, and bake as directed, adding extra time as needed.

What can I substitute for Greek yogurt in this casserole?

If you don't have Greek yogurt, you can use sour cream, light sour cream, or full-fat Greek yogurt. For a dairy-free version, substitute jarred chicken gravy for a similar creamy consistency without any dairy.

How long does chicken and rice casserole last in the refrigerator?

Stored in an airtight container, leftovers will keep in the refrigerator for 3–4 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.

Why use Wondra flour instead of all-purpose flour?

Wondra flour dissolves more smoothly than all-purpose flour, which helps create a lump-free sauce. If you only have all-purpose flour, it works just fine — just make sure to fully incorporate it into the oil and cook it for at least a minute before adding the broth.

Storing Leftovers & Reheating

Storing: Let the casserole cool to room temperature before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerated leftovers will keep well for 3 to 4 days.

Freezing: This casserole freezes beautifully — but freeze the filling without the panko topping, as the breadcrumbs will become soggy after thawing. Store the filling in an airtight, freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, transfer to a baking dish, make a fresh batch of toasted panko, and bake as directed, adding a few extra minutes as needed.

Reheating: For individual portions, the microwave works great — just heat in 90-second intervals until warmed through. For the best results (especially to revive that crispy topping), reheat in the oven at 350°F, covered loosely with foil, for about 15–20 minutes until piping hot. Remove the foil for the last 5 minutes to re-crisp the panko. If the filling seems a little dry, add a small splash of chicken broth before reheating to bring the moisture back.

In Conclusion:

If you liked this recipe, please leave a rating and let me know how it turned out in the comments. Did you put your own twist on it? If so, do share. Then, if you are looking for other easy chicken recipes, be sure to check these out:

Baked Maple-Bacon Chicken Wings & Drumsticks

Blackberry Chicken Salad for Two

Chicken & Rice Soup for Two

Chicken and Stuffing Skillet

Chicken Marsala with Buttered Egg Noodles

Chicken Tenders and Peas with Tarragon Cream Sauce

New? Start here!

Chicken and Rice Veggie Casserole