Recipe finder
Hot and Cheesy Chicken Casserole
- Makes: 8 to 10 servings
- Bake 35 mins to 40 mins
Ingredients
-
3
cups
chopped cooked chicken
-
1
14 -
ounce package
frozen broccoli florets
-
2
cups
cooked rice*
-
1 1/2
cups
frozen peas
-
1
10 3/4 -
ounce can
condensed cream of chicken soup
-
1
10 3/4 -
ounce can
condensed fiesta nacho cheese soup
-
1
10 -
10 1/2 -
ounce can
diced tomatoes and green chilies
-
1/2
cup
milk
-
1/2
teaspoon
crushed red pepper (optional)
-
1/2
cup
shredded cheddar cheese (2 oz.)
-
1/2
cup
shredded mozzarella cheese (2 oz.)
-
1
cup
crushed rich round crackers
Directions
- Preheat oven to 350 degrees F. Place chicken in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and 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 crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
- Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
- *If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.
Note
- *If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.
Nutrition Facts
(Hot and Cheesy Chicken Casserole)
Servings Per Recipe 8, chol. (mg) 65, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 316, calcium (mg) 202, Niacin (mg) 6, Fat, total (g) 15, Monosaturated fat (g) 3, iron (mg) 2, Riboflavin (mg) 0, sat. fat (g) 6, Thiamin (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 886, sugar (g) 5, fiber (g) 4, vit. C (mg) 25, cal. (kcal) 354, vit. A (IU) 1312, carb. (g) 29, pro. (g) 26