Veggie Chicken Rice Casserole recipe

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Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Nutrition Info

591 calories
carbohydrate: 35.3 g
cholesterol: 129.7 mg
fat: 29.2 g
fiber: 3.3 g
protein: 45 g
saturatedFat: 8 g
servingSize: -
sodium: 864.6 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Recipe Yield

6 servings

Recipe Note

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

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