mtatum4496

Something simple and easy - toss a green salad to go with this and you are set.

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
1/2 cup crushed buttery round crackers

DIRECTIONS

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.

NOTES: In a pinch, I have used canned chicken breasts and canned mixed vegetables, taking care to drain off the fluid from each. The recipe still looks and tastes great with those short cuts.

Stephanie2377

Thank you so much for this recipe! It does sound delicious. I have done something similar, but haven't added the veggies or the crumbled crackers. I will have to give this a try.

Have you ever tried cooking it with the pieces still intact? This way, you eat the chicken and then the rice/veggies mixture? I wondered how that turned out.

Thank you!

mtatum4496

Nope, I have always used the diced chicken or chopped up the canned chicken so you could get a little bit of chicken in every bite. But I do have a broccoli and rice casserole that I top with chicken breasts.

By the way, if you are out of crackers to crumble, crumbled plain potato chips works pretty well also.