Hot and cheesy chicken casserole

Lynnda Cloutier


if you do not have left over Rice, cooked two third cup long grain white or brown rice and 1/4 teaspoons salt and 1 1/3 cups boiling water for 15 minutes or 40 minutes for Brown Rice or until water is absorbed. source unknown

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3 cups chopped cooked chicken
one package frozen broccoli florets, 14 ounces
2 cups cooked rice
1 1/2 cups frozen peas
one can condensed cream of chicken soup, 10.75 ounces
one can condensed fiesta nacho cheese soup, 10.75 ounces
one can diced tomatoes and green chilies, undrained, 10 ounces
1/2 cup milk
1/2 teaspoon crushed red pepper, optional
1/2 cup shredded cheddar cheese, 2 ounces
1/2 cup shredded mozzarella cheese, 2 ounces
1 cup crushed rich round crackers

Directions Step-By-Step

preheat oven to 350°. Place chicken in the bottom of a 3 quart shallow baking dish. In a large bowl mix broccoli, rice and peas. Spread mixture over chicken. In a medium bowl mix cream of chicken soup, nacho cheese soup, tomatoes and chilies, milk, and if desired, crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle with crushed crackers. Top with the remaining 1/4 cup cheddar cheese and the remaining 1/4 cup mozzarella cheese.
Bake for 40 to 50 minutes or until top is Golden. Makes 8 to 10 servings.

About this Recipe

Course/Dish: Chicken, Casseroles