Veggie Chicken Rice Casserole

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.

• Calories: 591 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.