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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.
Ingredients
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 whole cooked chicken, cut into pieces
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 2 cups cooked rice
- 2/3 cup water
- ½ cup crushed buttery round crackers
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9×13 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 591 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat8g | 40% |
| Cholesterol130mg | 43% |
| Sodium865mg | 38% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber3g | 12% |
| Total Sugars1g | |
| Protein45g | |
| Vitamin C8mg | 40% |
| Calcium61mg | 5% |
| Iron5mg | 26% |
| Potassium566mg | 12% |
*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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