Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.

  • Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.

  • Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.

  • Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

Cook's Note:

You can use frozen peas & carrots and skip the microwave step. Actually, you can use any veggies your family likes – broccoli and zucchini would both work great!

Nutrition Facts

285 calories; protein 23.2g; carbohydrates 25g; fat 9.6g; cholesterol 57.3mg; sodium 851.4mg. Full Nutrition