"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." — Jennifer
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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
This chicken and rice casserole is simple and tasty.
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