Have You Ever Had Chicken And Rice Casserole With Summer Veggies? Now’s A Great Time!

This is a stove top recipe which makes it a convenient one. I have also done this both in the oven and the crock pot as well with phenomenal results. If you are using your slow cooker, just be sure to keep a close eye on the level of liquid that’s left during the cooking process. If it gets too low, add some more in or you are going to run the chance of running out before your rice is cooked all the way through. Line your crock pot before starting and cleanup is super quick! Check out what they are saying about this recipe over at BigOven:

“I really liked this very fresh tasting, will make again.”

When the garden is full of our favorite veggies, we have this all the time!




1 tb Vegetable oil
1 md Onion; chopped
2 Garlic; minced
1 Red bell pepper; chopped
1 md Zucchini; chopped
1 lb Chicken breasts
2 md Tomatoes; chopped
1 c Uncle Ben’s Brown rice
3 c Swanson Chicken broth; unsalted
1/2 ts Salt
1/2 ts McCormick’s Black Pepper; freshly ground
3 tb Parsley; chopped




Coat the bottom of a large heavy-bottom saucepan with the vegetable oil. Add the onion, garlic, red pepper and zucchini to the pan.

Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and turn the heat up to medium-high.

Stir until the chicken is cooked lightly on all sides. Add the tomatoes, rice, chicken broth and salt. Bring the broth to a boil and then adjust the heat to maintain a slow simmer.

Let the casserole simmer until the rice is tender, about 45 minutes. Stir in the pepper and the parsley and serve.






Quick Tip: Minute rice can be used if you’re worried about regular rice getting cooked through.
Thanks again to BigOven for this hearty and flavorful recipe.