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Ingredients

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Directions

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  • 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.

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  • Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.

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Instructions Checklist
  • *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.

Tips

*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

354 calories; 15 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 65 mg cholesterol; 886 mg sodium. 316 mg potassium; 29 g carbohydrates; 4 g fiber; 5 g sugar; 26 g protein; 1312 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 2 mg iron;

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