Veggie Chicken Rice Casserole recipe

6 servings

2 (10.75 ounce) cans condensed cream of chicken soup

1 (3 pound) whole chicken

1 (16 ounce) package frozen mixed vegetables, thawed

2 cups cooked rice

2/3 cup water

1/2 cup crushed buttery round crackers

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.