Veggie Chicken Rice Casserole

Name: Veggie Chicken Rice Casserole
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; 0.66666668653488 cup water; 0.5 cup crushed buttery round crackers

3.9

(72)

59 Reviews

11 Photos

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.

Recipe by Jennifer

Updated on July 14, 2022

11

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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

591	Calories
29g	Fat
35g	Carbs
45g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 591
% Daily Value *
Total Fat 29g	37%
Saturated Fat 8g	40%
Cholesterol 130mg	43%
Sodium 865mg	38%
Total Carbohydrate 35g	13%
Dietary Fiber 3g	12%
Total Sugars 1g
Protein 45g
Vitamin C 8mg	40%
Calcium 61mg	5%
Iron 5mg	26%
Potassium 566mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.