Veggie Chicken Rice Casserole

Veggie Chicken Rice Casserole

55

"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
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Original recipe yields 6 servings

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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

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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

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  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.

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!

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...

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...

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...

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!