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Creamy Garden Chicken Casserole

This colorful and flavorful casserole is a hit at potlucks and makes a hearty, delicious meal for a friend in need.
Course Dinner
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 6 -8 servings
Calories 441kcal
Author Wondermom Wannabe


  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 2 T olive oil
  • 1 small onion diced
  • 2 small carrots sliced
  • 1 small green pepper diced
  • 4 large mushrooms diced
  • 1 cup white cooking wine
  • 1 8 oz pkg cream cheese
  • 1 can evaporated milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced almonds


  • Boil chicken breasts for 15-20 minutes. Remove from heat and dice into small pieces.
  • In a large saucepan, prepare rice according to package directions, substituting chicken broth for water.
  • Preheat oven to 350°. Grease a 9 x 13 in baking dish.
  • In a large skillet, saute onion, carrots, green pepper, and mushrooms in olive oil until soft, about 5 minutes. Add wine and continue cooking for 2-3 minutes.
  • Pour wine and vegetable mixture over rice and mix well. Stir in chicken.
  • In a medium saucepan, combine cream cheese, evaporated milk, and cheddar cheese. Cook over medium heat until cheese is melted and mixture is smooth. Add to rice mixture and stir well.
  • Pour mixture into prepared baking dish.
  • Sprinkle sliced almonds over the top of the casserole. Cover dish with aluminum foil and bake at 350° for 35 minutes. Remove foil and continue baking for 10-15 minutes or until bubbly.


Calories: 441kcal | Carbohydrates: 33g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 461mg | Potassium: 660mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3659IU | Vitamin C: 24mg | Calcium: 193mg | Iron: 2mg