If there’s ever been a dish that wraps you in a cozy hug at dinnertime, it’s this asserole with Creamy Rice and Vegetables. Imagine tender chicken nestled into a bed of creamy rice, flecked with sweet peas and carrots, and all infused with the irresistible flavors of onion soup. This casserole is a weeknight hero: quick to assemble, big on comfort, and destined to be a family favorite. Whether you’re cooking for a crowd or just want an easy, satisfying meal, this asserole with Creamy Rice and Vegetables is pure, simple magic.

asserole with Creamy Rice and Vegetables Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fussy about the ingredients in this asserole with Creamy Rice and Vegetables, but each one plays a key role in delivering flavor, texture, and color. Here’s what you’ll need and why you shouldn’t skip a single component:

Cooking spray: Keeps your casserole from sticking so you get every last delicious spoonful out of the pan.
Cream of chicken soup: Provides a velvety, savory base and helps make the rice ultra-creamy.
Cream of celery soup: Adds an herby, subtle depth that complements the chicken and veggies.
Water: Hydrates the rice and blends the soups for a perfect, pourable sauce.
Quick-cooking rice (such as Minute Rice): The secret to tender, fluffy grains that cook up perfectly in the oven.
Frozen peas and carrots mix: Brings pops of color and a touch of sweetness to every bite.
Onion soup mix (such as Lipton), divided: Infuses the casserole with deep, savory onion flavor and a hint of herbs.
Boneless, skinless chicken breasts: The protein star—juicy, tender, and soaking up all the goodness from the sauce.
Kosher salt: Essential for seasoning the chicken and bringing everything together.
Freshly ground black pepper: Adds just the right kick and a little warmth.
Chopped fresh chives (optional): A fresh, bright finish that’s perfect for sprinkling over the top.

How to Make asserole with Creamy Rice and Vegetables

Step 1: Preheat and Prep

Start by setting your oven to 350°F (175°C) and position a rack in the center. Give your 9×13-inch baking dish a generous mist of cooking spray—this prevents sticking and makes cleanup a breeze. With the pan ready, you’re already halfway to a perfect asserole with Creamy Rice and Vegetables!

Step 2: Whisk Together the Creamy Base

In the prepared baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until you have a smooth, creamy mixture. This luscious sauce is the secret to the signature texture of asserole with Creamy Rice and Vegetables. Once smooth, stir in your quick-cooking rice, frozen peas and carrots, and half of the onion soup mix, making sure everything is evenly distributed.

Step 3: Season and Nestle the Chicken

Pat your chicken breasts dry, then season them generously with kosher salt and freshly ground black pepper. Carefully nestle the seasoned chicken into the rice mixture, tucking each piece in so it’s partly submerged. This ensures the chicken cooks evenly and soaks up all those incredible flavors.

Step 4: Top with Onion Soup Mix and Cover

Sprinkle the remaining onion soup mix evenly over the chicken breasts. This step gives the casserole a golden, savory crust and an extra punch of flavor. Cover the dish tightly with aluminum foil—this is key to locking in moisture and creating that irresistibly creamy rice.

Step 5: Optional Make-Ahead Magic

If you want to get a head start, you can assemble the entire asserole with Creamy Rice and Vegetables up to 12 hours in advance. Simply cover and refrigerate. When you’re ready to bake, let it come to room temperature as the oven preheats for even cooking.

Step 6: Bake Until Tender and Creamy

Place the covered dish in the oven and bake for 50 to 60 minutes. The chicken should reach 160°F (it will finish cooking as it rests) and the rice should be perfectly tender—never mushy. Trust the process and don’t peek! That foil is doing important work.

Step 7: Rest, Fluff, and Serve

Remove the casserole from the oven and let it rest, uncovered, for five minutes. This helps everything settle and makes the rice easier to fluff with a fork. Sprinkle with fresh chives if you’re feeling fancy, then serve your asserole with Creamy Rice and Vegetables warm, straight from the dish.

How to Serve asserole with Creamy Rice and Vegetables

Garnishes

For a finishing touch, a light sprinkle of chopped fresh chives or parsley adds a pop of color and a hint of freshness to your asserole with Creamy Rice and Vegetables. If you like a little crunch, add some crispy fried onions or a dusting of paprika for extra flair.

Side Dishes

This casserole is hearty enough to stand alone, but it pairs beautifully with a crisp green salad or steamed green beans to bring a little extra brightness to the plate. Warm rolls or crusty bread are perfect for soaking up any creamy sauce left behind.

Creative Ways to Present

For a cozy, family-style meal, serve the asserole with Creamy Rice and Vegetables straight from the baking dish at the table. Or, for a potluck or party, scoop individual portions into ramekins and top with extra chives or a sprinkle of cheese for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover asserole with Creamy Rice and Vegetables is just as delicious the next day. Store any remaining portions in an airtight container in the refrigerator for up to three days. The flavors meld beautifully, making leftovers a treat for lunch or a quick weeknight dinner.

Freezing

This casserole freezes remarkably well. Let it cool completely, then wrap tightly or transfer to a freezer-safe container. For best results, freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, cover the casserole with foil and warm in a 350°F oven until heated through, about 20 to 25 minutes. You can also microwave individual servings—just be sure to cover and add a splash of water if the rice looks a bit dry. The creamy texture will return in no time!

FAQs

Can I use other vegetables in this asserole with Creamy Rice and Vegetables?

Absolutely! Feel free to swap in your favorite mixed vegetables or add extras like corn, broccoli florets, or diced bell peppers. Just make sure they’re cut small so they cook evenly with the rice and chicken.

Can I make this casserole with Creamy Rice and Vegetables using chicken thighs?

Yes, boneless, skinless chicken thighs work wonderfully and add even more flavor. Just be sure to trim any excess fat and check for doneness, as thighs may need a few extra minutes to cook through.

What if I don’t have quick-cooking rice?

Quick-cooking rice is important for the timing of this recipe. If you only have regular long-grain rice, it may not soften completely, but you can parboil it for a few minutes before adding to the casserole. Avoid using instant rice, as it can get mushy.

Is it possible to make this asserole with Creamy Rice and Vegetables ahead of time?

Definitely! Assemble everything up to 12 hours ahead, refrigerate covered, and bake when you’re ready. Just remember to let it sit at room temperature while the oven preheats for even cooking.

How do I know when the chicken is cooked through?

Use an instant-read thermometer to check the thickest part of the chicken—it should register at least 160°F when you pull it from the oven. The chicken will finish cooking and reach a perfect 165°F as it rests.

Final Thoughts

If you’re craving a dish that’s as easy to make as it is comforting, you can’t go wrong with this asserole with Creamy Rice and Vegetables. It’s guaranteed to become a staple in your kitchen, bringing smiles to the table every time. Give it a try and let this creamy, dreamy casserole become your new go-to favorite!

asserole with Creamy Rice and Vegetables Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 60 to 70 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and easy-to-make No-Peek Chicken Casserole featuring creamy rice and mixed vegetables, perfect for a hearty family dinner. This recipe combines tender chicken breasts baked in a creamy blend of soups, quick-cooking rice, and a flavorful onion soup mix for a delicious one-dish meal with minimal prep.

Ingredients

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Main Ingredients

Cooking spray
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of celery soup
1 1/2 cups water
2 cups quick-cooking rice (such as Minute Rice)
1 cup frozen peas and carrots mix
1 (2-ounce) package onion soup mix (such as Lipton), divided
4 (7-ounce) boneless, skinless chicken breasts, patted dry
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives, optional

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and place a rack in the middle position. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Make the sauce and base mixture: In the prepared baking dish, whisk together the cream of chicken soup, cream of celery soup, and water until smooth and combined. Stir in the quick-cooking rice, frozen peas and carrots, and half of the onion soup mix (about 4 tablespoons). Mix thoroughly to ensure all ingredients are evenly distributed.
Prepare the chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper. Gently nestle the chicken breasts into the rice mixture in the baking dish, making sure they are partially submerged for even cooking.
Add remaining seasoning and cover: Sprinkle the remaining half of the onion soup mix evenly over the chicken breasts. Cover the entire baking dish tightly with aluminum foil to lock in moisture and create a steaming environment.
Optional make-ahead step: You can assemble this casserole up to 12 hours before baking. If doing so, cover the dish tightly and refrigerate. Before baking, allow it to come to room temperature while preheating the oven.
Bake the casserole: Place the covered dish in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting an instant-read thermometer into the thickest part of the chicken; it should read 160°F, as the temperature will rise to 165°F while resting. The rice will be tender when fully cooked.
Rest and serve: Remove the casserole from the oven and let it rest uncovered for 5 minutes. Fluff the rice gently with a fork to separate the grains. Sprinkle chopped fresh chives on top if desired, then serve warm for a comforting meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Notes

You can substitute the frozen peas and carrots with other mixed vegetables such as corn or green beans.
Use quick-cooking rice to ensure it fully cooks during baking; regular rice may need pre-cooking.
If fresh chives are not available, you can garnish with parsley or omit the garnish altogether.
Ensure chicken reaches safe internal temperature of 165°F before serving to avoid foodborne illness.
This casserole can be assembled the night before and refrigerated to save time on busy days.
For a lower sodium version, use reduced-sodium soup and onion soup mix.

Prep Time: 10 minutes
Cook Time: 50 to 60 minutes
Category: Main Course, Casserole
Method: Baking
Cuisine: American