Veggie Chicken Rice Casserole
Veggie Chicken Rice Casserole might be a good recipe to expand your main course recipe box. One serving contains 470 calories, 29g of protein, and 26g of fat. This dairy free recipe serves 6 and costs $2.58 per serving. It can be enjoyed any time, but it is especially good for Autumn. 14 people have tried and liked this recipe. This recipe from Allrecipes requires buttery round crackers, condensed cream of chicken soup, water, and leafy vegetables. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is good. If you like this recipe, you might also like recipes such as Easiest Chicken Rice & Veggie Casserole, Southwest Veggie and Rice Casserole, and Easy Cheesy Ham and Veggie Rice Casserole-Diabetic.
Servings: 6
Ingredients:
1/2 cup crushed buttery round crackers
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups cooked rice
1 (16 ounce) package frozen mixed vegetables, thawed
2/3 cup water
1 whole cooked chicken, cut into pieces
Equipment:
oven
bowl
baking pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
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.
3. 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.
4. Let cool 10 minutes and serve.
Nutrition Information:
covered percent of daily need
