Mom's spicy, cheesy chicken casserole

Mom's Spicy, Cheesy Chicken Casserole Recipe

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sherry monfils


A Mexican-style spicy chicken cassserole that's so easy to make.
Mom would make this whenever she had left-over chicken.


★★★★★ 2 votes

15 Min
40 Min


  • 3 c
    cooked, chopped chicken
  • 1
    14 oz pkg frozen broccoli florets
  • 2 c
    cooked rice
  • 1-1/2 c
    frozen peas
  • 1
    10-3/4 oz can fat-free, condensed cream of chicken soup
  • 1
    10-3/4 oz can fiesta nacho cheese soup
  • 1
    10-1/2 oz can diced tomatoes w/ chiles
  • 1/2 c
    fat-free milk
  • 1/2 tsp
    crushed red pepper
  • 1/2 c
    reduced-fat, shredded mexican-blend cheese
  • 1/2 c
    reduced-fat, shredded mozzarella cheese
  • 1 c
    crushed, reduced-fat ritz crackers

How to Make Mom's spicy, cheesy chicken casserole


  1. Heat oven to 350. Spray a 9 x 13" casserole dish w/ cooking spray. In lg bowl, combine broccoli, rice, and peas. Place chicken evenly in bottom of casserole dish. Spread broccoli mix over chicken. In another bowl, combine both soups, tomatoes, milk and crushed red pepper. Stir in 1/4 cup of both cheeses. Pour mix over broccoli mix. Sprinkle w/ crushed crackers. Top w/ remaining cheeses. Bake, uncovered for 40 mins, or until top is golden.

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About Mom's spicy, cheesy chicken casserole

Course/Dish: Chicken Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy

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