Recipe by Jennifer
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (10.75 ounce) cans
condensed cream of chicken soup
whole cooked chicken, cut into pieces
1 (16 ounce) package
frozen mixed vegetables, thawed
crushed buttery round crackers
Finally, a chicken casserole that the kids actually like! I made a whole bunch of changes. First, we had no leftover chicken so i just poached some cut up chicken breasts and threw them in. Secondly, I added some onion-mushroom soup mix and butter to the rice as it was cooking. Also I subbed milk for the 2/3 cup of water.(We're trying to fatten up the little ones.) Also, I used canned string beans for the veggies.(Again because of the little ones) Fabulous!
I can't believe this recipe has a 4.5 star rating--it was so bland. Luckily, I had all the ingredients on hand so I dont' feel like I wasted too much time or money!
Good recipe but made a few changes, first I cooked up the chicken breasts and seasoned with garlic and pepper and salt. I also used a wild and white rice mixture. I put it all together with cheese instead of crackers and the kids and hubby ate it up.
3 stars as-is, but here's how I tweaked it to 5: added some thyme, fresh ground black pepper, and a few splashes of worcestershire. Substituted cream of celery (reduced fat) for cream of chicken. Also used a mixture of white and wild rice for texture. For vegetables I used 1 small diced onion, frozen green beans, and a mix of frozen diced red & green peppers. (I threw them in to cook a bit with the chicken when it was almost done sauteeing.) Used cubed sauteed chicken breast, dusted with poultry seasoning while cooking. I found this recipe to be a little heavy on the meat for my taste, so I cut back on that. (Actually I cut the whole recipe in half for only 2 people, and used 1 large chicken breast for the meat.) Topped with buttered dry cornbread stuffing mix. This recipe is a great starting point for building a meal more specific to your family's tastes.
This recipe was really enjoyed by my family. Instead of the frozen mixed veges, tho, I lightly cooked fresh cut veges in the water and tossed them into the mixture. I used leftover cooked chicken pieces. Wonderful recipe.
Recipe didn't mention anything about cooking the chicken. I cooked mine and then added to casserole. Makes a huge amount. Good and simple but needs more flavor - definitely salt and pepper at least.
Great recipe! I changed some things because of what I had on hand (cream of mushroom soup, broccoli instead of mixed veggies) and added a little salt as well as extra cracker crumbs. My family loved it and thought, with the broccoli, it tasted like Cracker Barrel's Chicken, Cheese, and Broccoli dish!
This was a great recipe to use my leftover chicken and rice! I used cream of mushroom. The crackers were a great topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Chicken Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 591
** Calories from Fat: 263
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a super-simple, comforting winter casserole.
This chicken and rice casserole is simple and tasty.
See how to make the ultimate one-dish broccoli and rice casserole.