Veggie Chicken Rice Casserole

Veggie Chicken Rice Casserole

54
Jennifer 0

"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 {{adjustedServings}} servings 591 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  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.
Tips & Tricks
Broccoli Chicken Casserole I

See how to make a creamy baked chicken and broccoli casserole.

Chicken Florentine Casserole

See how to make a quick-and-easy, creamy chicken casserole.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 54

  1. 65 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
HeyMomma
12/3/2003

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!

naturalgirl
12/21/2003

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.

Danielle
1/15/2007

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.