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Veggie Chicken Rice Casserole
2 cans cream of chicken soup
1 (3 lb) whole chicken
1 (16 oz) pkg frozen mixed vegetables, thawed
2 cups cooked rice
2/3 cup water
1/2 cup crushed buttery round crackers
Preheat oven to 350 degrees. In a large bowl, combine the soup, chicken, cooked
vegetables, cooked rice and water. Mix well and spread mixture in a 13x9-inch
baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated
oven for about 15 to 20 minutes. Let cool for 10 minutes and serve.
Posted by Mary Free on Recipe-Rampage@yahoogroups.com
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