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


★★★★★ 1 vote



Add to Grocery List

  • ·
    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

How to Make Hot and cheesy chicken casserole


  1. 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.
  2. Bake for 40 to 50 minutes or until top is Golden. Makes 8 to 10 servings.

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About Hot and cheesy chicken casserole

Course/Dish: Chicken, Casseroles

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