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From The North Grove's Kitchen: One Pot Chicken and Rice Vegetable Casserole and Pumpkin Dump Cake

This week in Food Demo we made a delicious One Pot Chicken and Rice Vegetable Casserole adapted from the kitchn! For dessert, serving up Pumpkin Dump Cake from The First Year Blog.

One Pot Chicken and Rice Vegetable Casserole

Makes: 4-6 serving


  • 2 Tablespoons butter or margarine

  • 1 medium sized onion

  • 2 cloves garlic OR ½ teaspoon garlic powder

  • ½ teaspoon of dried thyme

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite sized pieces

  • 2 teaspoons salt, divided

  • ½ teaspoon pepper

  • 1 and ½ cups long grain white rice

  • 2 cups water or stock

  • 1 and ¾ cup milk

  • ½ cup red lentils, cooked according to package instructions (optional)

  • 1 and ½ cups frozen or fresh mixed vegetables

  • 1 cup cheddar cheese, grated

Filling Ingredients:

  • ½ cup cheddar cheese, grated


1. In a large pot over medium heat melt the butter then add onions, garlic and thyme and cook for about 3 minutes.

2. Increase heat slightly and add chicken, about ½ teaspoon of salt and cook until chicken turns white.

3. Add rice then pour in, stock or water, milk, add the remaining salt and pepper. Bring to a boil, give the pot a stir, then reduce heat to medium low. Cover pot and let cook for 12 minutes. Add water as needed if the pot looks dry before the rice is tender.

4. Once cooked, turn off heat and stir in vegetables, cooked red lentils and grated cheese. Once everything is heated through, taste and season with more salt and pepper if needed.

5. Sprinkle top with remaining cheese then cover the pot until cheese melts. For a browned crispy top, place casserole under the broiler for a minute or two.

Pumpkin Dump Cake

Makes: 9 x 13 inch baking pan


  • 2 cups pumpkin puree

  • 1 can (354 ml) evaporated milk

  • 1 cup packed brown sugar

  • 3 eggs

  • 2 teaspoons pumpkin pie spice or make your own (see below)

  • 1 box yellow cake mix

  • 1 cup butter, melted

  • 1 cup chopped pecans, optional

Pumpkin Pie Spice:

  • 1 and 1/4 teaspoon cinnamon

  • ¼ teaspoon ginger powder

  • ¼ teaspoon nutmeg

  • 1/8 teaspoon all spice


1. Preheat the oven to 350º F and grease the bottom and sides of a 9 x 13 inch baking pan.

2. In a large bowl whisk together the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice until combined, then pour this mixture into the buttered pan.

3. Sprinkle the cake mix powder and pecans (if using) on top of the batter as evenly as possible then pour the melted butter evenly over the top of the cake.

4. Bake for 45 to 50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at


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