Tested till perfect Chicken and Vegetable Rice Casserole

Chicken and Vegetable Rice Casserole

Add some chicken and a few favourite residents of your refrigerator crisper to the rice mix for a family-pleasing dinner that's ready in 15 minutes.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozboneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 2 2celery stalkcelery stalks, sliced
  • 3 cups 3cupssliced mushroommushrooms
  • 6 cups 6cupsRice and Vegetable Base recipe
  • 1 cup 1cupfrozen peas
  • 1/4 cup 1/4cupsoy sauce
  • 2 tbsp 2tbsprice vinegar or wine vinegar
  • 1 tbsp 1tbsphoisin sauce or ketchup or barbecue sauce
  • 1 tsp 1tspWorcestershire sauce
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Cut chicken into bite-size pieces. In shallow Dutch oven or large saucepan, heat half of the oil over medium-high heat; cook chicken, stirring often, until no longer pink inside, about 5 minutes. Remove to plate.

Add remaining vegetable oil to pan; cook celery and mushrooms for 5 minutes or until no liquid remains. Return chicken to pan. Add Rice and Vegetable Base and peas; cook, stirring occasionally, until heated through.

In small bowl, mix together soy sauce, vinegar, hoisin sauce and Worcestershire sauce; sprinkle over rice mixture and stir to combine. Cook, stirring, until heated through.

Nutritional Information Per serving: about

cal 483 pro 32g total fat 9g sat. fat 1g
carb 66g fibre 5g chol 49mg sodium 1,738mg

% RDI:

calcium 8 iron 24 vit A 90 vit C 82
folate 26
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