Preheat your oven to 375 degrees F (190 degrees C).
In a large bowl, combine the chicken, rice, soup, and vegetables. Mix until everything is evenly coated.
Transfer the mixture to a baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle the cheese evenly over the top, and then bake uncovered for another 15 minutes or until the cheese is bubbly and starting to brown.
Allow the casserole to rest for a few minutes before serving.
Notes
To ensure the chicken cooks evenly, try to use chicken breasts that are of the same size.
If using brown rice or another whole grain, check the package for cooking times as they usually take longer than white rice.
For an added crunch, top the casserole with a layer of breadcrumbs before baking.
To save time, you can use pre-cooked or rotisserie chicken. Just shred it and add it to the mix.
This casserole freezes well. Make a double batch and freeze the second for a future easy meal.