Veggie Chicken Rice Casserole Recipe

  • 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
  • 1/2 cup crushed buttery round crackers
  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 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.