Veggie Chicken and Rice Cassarole

21-1/2  oz.		condensed cream of chicken soup
1  serving		whole cooked chicken, cut into pieces
16  oz.		frozen mixed vegetables, thawed
2  cups		cooked rice
2/3  cup		water
1/2  cup		crushed buttery round crackers

Tip: Get nutritional information on the ingredients in your easy Veggie Chicken and Rice Cassarole recipe by clicking each ingredient. The serving amount for any Veggie Chicken and Rice Cassarole recipe ingredient may be easily adjusted using the serving size tool in the nutrition facts table. See where you can cut calories, carbs and more.

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.