Veggie Chicken Rice Casserole

Ingredients

• 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

Directions

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 9×13 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.