Easy Creamy Chicken, Rice & Veggie Casserole – Fast Dinner

This dinner uses mostly precooked, or instant, ingredients, so it is a super fast and easy way to feed a lot of people for a really low cost! Great for big families in need of an easy dinner, or single people who want to cook in bulk. It’s super cream and reminds me of a pot pie. So good!


  • 1/2 pound diced or shredded chicken breast.
  • 15 precooked thawed shrimp.
  • 2 large, or 3 medium, zucchini, diced into quarters
  • 1 jar (about 12 oz) of roasted red peppers. Drained and sliced.
  • 1 1/4 cup of uncooked instant brown rice.
  • 2 cans Condensed Cream soup. Celery, mushroom, chicken, potato, etc. Doesn’t matter, whatever your taste is. About 10 ounces each.
  • 1 cup chicken broth or stock.
  • 1/2 cup non fat Greek yogurt.
  • Salt and pepper to your own taste.


  • Heat the oven to 375 °F.
  • Grease a 9 x 11 baking dish.
  • Stir the chicken, shrimp, zucchini, peppers, rice, salt and pepper, into a bowl and pour evenly into dish.
  • Mix the soup, Greek yogurt, and broth, together.
  • Pour on top of the dish, covering evenly.
  • Cover with foil.
  • Bake for 35 minutes.
  • Uncover and stir.
  • Bake for 10 additional minutes.
  • Let sit for 10 minutes and stir before serving.

Makes 4-6 servings.

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