Description
A comforting and easy-to-make chicken rice veggie casserole cooked in a crockpot. This hearty dish combines tender chicken, fluffy rice, and mixed vegetables in a creamy sauce for a perfect one-pot meal.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long grain white rice, uncooked
1 1/2 cups low sodium chicken broth
1 cup water
1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup sour cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Spray the inside of the crockpot with non-stick cooking spray.
Place the cut chicken pieces evenly in the bottom of the crockpot.
Add the uncooked rice, chopped onion, minced garlic, and thawed mixed vegetables on top of the chicken.
In a medium bowl, whisk together the chicken broth, water, cream of mushroom soup, sour cream, dried thyme, salt, and black pepper until smooth.
Pour the soup mixture evenly over the ingredients in the crockpot.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and the rice is tender.
About 15 minutes before serving, sprinkle the shredded cheddar cheese over the casserole, cover again, and let the cheese melt.
Stir gently before serving to combine all ingredients.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes