Veggie Chicken Rice Casserole Recipe -
Veggie Chicken Rice Casserole Recipe

Veggie Chicken Rice Casserole

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

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!

Most Helpful Critical Review
Jan 10, 2006

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!

Dec 21, 2003

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.

Jan 15, 2007

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.

Dec 03, 2003

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.

Jan 04, 2004

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.

Oct 26, 2006

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!

Jul 09, 2008

This was a great recipe to use my leftover chicken and rice! I used cream of mushroom. The crackers were a great topping.


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  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 45 g
  • 90%
  • Sodium
  • 865 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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