Hot and Cheesy Chicken Casserole
cups chopped cooked chicken
14 ounce package frozen broccoli florets
cups cooked rice*
cups frozen peas
10 3/4 ounce can condensed cream of chicken soup
10 3/4 ounce can condensed fiesta nacho cheese soup
10 ounce can diced tomatoes and green chilies
teaspoon crushed red pepper (optional)
cup shredded cheddar cheese (2 oz.)
cup shredded mozzarella cheese (2 oz.)
cup crushed rich round crackers
- 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.
From the Test Kitchen
*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)
- Per serving:
- 354 kcal cal.,
- 15 g fat
- (6 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 65 mg chol.,
- 886 mg sodium,
- 29 g carb.,
- 4 g fiber,
- 5 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet