Roasted Summer Vegetable and Rice Casserole with Chicken

Roasted Summer Vegetable and Rice Casserole with Chicken (A Seat at the Table)

I’m in love with this casserole.  Full of vegetables, whole grains, and protein, this casserole is packed with everything you need for a satisfying and nutritious meal.  Roasting the vegetables brings out all the rich flavors, so it’s worth the little bit of extra work.  This is the perfect transition dish as we head into fall.  You can also break up the cooking and make the roasted vegetables, chicken and rice ahead of time and then finishing up the casserole will be a cinch!

I think this casserole would be great without the chicken too, if you’re a vegetarian, and would still have plenty of protein from the eggs and cottage cheese.  I can’t wait to try this out with a variety of other vegetables too.  So feel free to use whatever you have on hand, the possibilities are endless!

Roasted Summer Vegetable and Rice Casserole with ChickenRoasted Summer Vegetable and Rice Casserole with Chicken (A Seat at the Table)

Serves 6-8

Adapted from Cook Like a Champion

  • 1 cup baby carrots, halved
  • 3 small zucchini, sliced into 1/2″ half-moons
  • 2 bell peppers (I used green), large chop
  • 1 large red onion, large chop
  • 1 pint cherry or grape tomatoes, halved or quartered depending on size
  • olive oil and kosher salt
  • 3 large eggs, lightly beaten
  • 1 1/2 tsp Dijon mustard
  • 1 cup cottage cheese
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, divided
  • 2 cups cooked brown rice
  • 2 cups cooked and diced chicken
  • 1/4 cup chopped fresh basil
  • salt and pepper, to taste

Preheat oven to 400°F.  Grease a large baking sheet (or 2 if necessary) with cooking spray.Roasted Vegetable and Rice Casserole with Chicken (A Seat at the Table)

Add cut up carrots, zucchini, bell peppers, and onion to the baking sheet and drizzle with olive oil and a sprinkle of Kosher salt.  Roast for about 15-20 minutes, or until beginning to brown, then add the tomatoes and roast for an additional 10 minutes.  Allow vegetables to cool.  Turn the oven down to 350°F.

In a large bowl, stir together the eggs, mustard, cottage cheese, and garlic.  Add the rice, chicken, basil, roasted vegetables, and half the parmesan, and mix well.  Grease a 2 1/2 quart baking dish (or 9×13″ pan) with cooking spray and then pour the casserole mixture into the pan and spread out in an even layer and top with the remaining parmesan.

Cover the casserole with foil and bake for 15 minutes.  Remove the foil and bake for another 15-20 minutes or until the center is set and the top is beginning to brown.


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