Creamy Vegetable and Chicken Casserole

Creamy Vegetable and Chicken Casserole


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If you’re looking for a quick and easy chicken dinner, look no further than this recipe! Serve this dish with sourdough rolls and fruit for a healthy, balanced meal.

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Time needed

1 hour cooking

Serving Size / Yield

6 servings


  • 2 C. fresh mushrooms, sliced
  • 3/4 C. sweet yellow pepper, chopped
  • 1/2 C. chopped onion
  • 2 cloves garlic, minced
  • 2 Tbs. butter
  • 1/4 C. flour
  • 3/4 tsp. slt
  • 1/2 tsp. dried thyme, crushed
  • 1/4 tsp. pepper
  • 2 C. milk
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
  • 2 C. rice, cooked
  • 12 oz. chicken breast, cooked and diced
  • 1/2 C. Parmesan cheese, finely shredded

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Heat the oven to 350 degrees. In a large skillet cook the mushrooms, pepper, onion, and garlic in butter, stirring constantly. Stir in flour, salt, thyme, and pepper. Stir in the milk slowly. Cook, stirring constantly until thick and bubbly. Stir in the spinach, rice, chicken, and 1/4 C. cheese. Pour the mixture into a baking dish and sprinkle with the rest of the cheese. Bake, covered, for 20 minutes. Uncover and bake an additional 10 minutes, or until it’s heated through.

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