Veggie Chicken Rice Bake

Posted Jun 21st, 2016

This easy casserole is full of protein and veggies making for a delicious and nutritious meal. Serves 6



1 cup Superior Selections Brown & Wild California Rice

2 tbsp butter (plus more for dish)

½ white onion, minced

1 package Best Choice Japanese Blend Frozen Vegetables (or any veggie blend – this blend contains more onions, broccoli, green beans & mushrooms), thawed

Pinch of cayenne pepper

1 cup milk

2 eggs

2 cups shredded cheddar cheese

1 can Best Choice Premium Breast of Chicken

1 tsp thyme leaves

1 tsp basil leaves

1 tsp Italian seasoning

salt and black pepper



Cook rice according to directions on the package. Preheat oven to 350 degrees. Butter a large baking pan or casserole dish.

In a large wok or saucepan over medium high heat, sauté onions with 2 tbsp of butter and cayenne pepper until onions are translucent. Add in veggie blend and cook 5 minutes. Remove from heat.

In a large bowl, whisk milk and eggs together. Then add 1 ½ cups cheese, prepared rice, thyme, basil, Italian seasoning, and veggie blend; combine well. Drain chicken and stir into ingredient mix. Season with salt and pepper.

Pour mixture into prepared dish. Sprinkle remaining cheese on top. Bake for 30 minutes.


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