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Wednesday, March 30, 2016

veggie chicken rice casserole

Ingredients

  • Servings: 6
  • 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

Recipe

  • 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.

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