Veggie Chicken Rice Casserole

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."
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Ingredients

servings 591 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

Print
  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

Read all reviews 55
  1. 67 Ratings

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Most helpful positive review

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. S...

Most helpful critical review

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!

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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. S...

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 chee...

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 chick...

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 chicke...

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 le...

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...

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

Yum! My whole family liked this casserole. I made it with turkey leftovers instead of chicken and it was great.

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!

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