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.
Ingredients
- 2 cans condensed cream of chicken soup , 10.75 ounce
- 1 whole cooked chicken , cut into pieces
- 1 package frozen mixed vegetables , 16 ounce
- 2 cups cooked rice
- 0.67 cups water
- 0.5 cups crushed buttery round crackers
Instructions
-
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.
Nutrition Facts
Per serving
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