Chicken and Vegetable Casserole with Brown Rice

Last updated: August 30, 2026

Cooked chicken, brown rice, vegetables, yogurt, broth, and cheddar are combined in a clearly sized casserole. Starting with properly cooked and chilled chicken keeps the method practical while the finished casserole is heated to a verified temperature.

Yield, timing, and equipment

• Yield: 6 servings.
• Serving definition: one-sixth of a 9-by-13-inch casserole, about a 3-by-4-inch portion.
• Prep time: 25 minutes when chicken and rice are already cooked.
• Cook time: 30 to 40 minutes.
• Rest time: 10 minutes.
• Total time: about 1 hour 10 minutes.
• Equipment: 9-by-13-inch baking dish, 12-inch skillet, large mixing bowl, chef’s knife, cutting board, silicone spatula, measuring tools, and instant-read thermometer.

Ingredients

• 1 tablespoon olive oil, plus a little for the baking dish
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 cups broccoli florets, cut to 1-inch pieces
• 1 cup carrots, sliced ⅛ inch thick
• 1 medium zucchini, cut into ½-inch pieces
• 3 cups (about 420 g) cooked shredded chicken that previously reached 165°F (74°C) and was refrigerated within 2 hours
• 2 cups cooked brown rice, cooled and refrigerated within 2 hours if prepared ahead
• 1 cup (240 g) plain Greek yogurt
• ¾ cup (180 ml) chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon sweet paprika
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 cup (115 g) shredded cheddar cheese, divided

Assemble and bake

1. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch baking dish. Wash the broccoli, carrots, and zucchini under running water before cutting.
2. Heat 1 tablespoon oil in the skillet over medium heat. Cook onion for 3 minutes. Add carrots and broccoli and cook for 4 minutes. Add zucchini and garlic and cook for 2 minutes; the vegetables should remain somewhat firm.
3. In the large bowl, whisk yogurt, broth, oregano, paprika, salt, and pepper. Fold in chicken, brown rice, sautéed vegetables, and ½ cup cheddar until evenly distributed.
4. Spread the mixture evenly in the prepared dish and sprinkle with remaining ½ cup cheddar. Cover tightly with foil.
5. Bake for 20 minutes, uncover, and bake 10 to 20 minutes more. Check several places, including the center, with a clean food thermometer; the casserole must reach 165°F (74°C). The edges should bubble and the cheese should melt.
6. Rest for 10 minutes, then divide into six equal portions. Do not use appearance alone to judge safe doneness.

Substitutions

• Use cooked white rice instead of brown rice in the same measured amount.
• Use cauliflower or green beans for zucchini, keeping the total vegetable volume similar.
• Plain sour cream can replace Greek yogurt, but it changes flavor and texture and still contains milk.
• If starting with raw chicken, cook it separately to 165°F (74°C), prevent cross-contamination, and cool or use it promptly before following this casserole method.

Cooling, refrigeration, freezing, thawing, and reheating

Refrigerate leftovers within 2 hours in shallow portions and use within 3 to 4 days. Freeze cooled individual portions for up to 2 months for best quality. Thaw overnight in the refrigerator or reheat from frozen with extra time. Cover and reheat to 165°F (74°C), checking the center. Discard casserole left out more than 2 hours, or more than 1 hour above 90°F (32°C).

Complete the meal

Serve with Broccoli and Kale Soup, Zucchini Noodles with Walnut Basil Pesto, or Mediterranean Chickpea Salad.

Sources consulted

• FoodSafety.gov: Safe Minimum Internal Temperatures
• USDA FSIS: Chicken from Farm to Table
• USDA FSIS: Leftovers and Food Safety
• FDA: Food Allergies