Veggie Chicken Rice Casserole51 Reviews
“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.” - by Jennifer
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Amount Per Serving (6 total)
- 591 cal
- 29.2 g
- 35.3 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"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. Secondl..." See morey, 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!"
"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 ins..." See moretead 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. Als..." See moreo 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."
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