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


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3 c
cooked, chopped chicken
14 oz pkg frozen broccoli florets
2 c
cooked rice
1-1/2 c
frozen peas
10-3/4 oz can fat-free, condensed cream of chicken soup
10-3/4 oz can fiesta nacho cheese soup
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


  • 1Heat 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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