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Veggie Chicken Rice Casserole
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 29.2g|
|Saturated Fat 8g|
|Total Carbohydrate 35.3g|
|Dietary Fiber 3.3g|