Veggie Chicken Rice Casserole

Veggie Chicken Rice Casserole
  • 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
  • 2/3 cup water
  • 1/2 cup crushed buttery round crackers


  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.

03/11/2017
Veggie Chicken Rice Casserole, recipe PT15M PT1H 5 455 calories

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