Chicken Veggie Casserole

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READY IN: 1hr 30mins
Recipe by Lori Jean

This is an inexpensive and easy dish everyone can enjoy. It is one way I can help my family get their daily serving of vegetables!

Ingredients Nutrition

  • 3 cups cooked chicken, cubed
  • 4 medium carrots, cut into chunks
  • 3 medium red potatoes, cut into chunks
  • 3 celery ribs, diced
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 23 cup water
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 35 butter flavored crackers, finely crushed
  • 14 cup butter or 14 cup margarine, cut into small chunks


  1. Place chicken in a greased shallow 2 quart baking dish.
  2. Top with the carrots, potatoes and celery.
  3. Combine the soup, water, salt and pepper; pour over vegetables.
  4. Finely crush the crackers and spread evenly over the vegetables.
  5. Spread the butter chunks evenly over the crackers.
  6. Bake uncovered at 350 degrees for 60-75 minutes or until vegetables are tender.

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