SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Hot and Cheesy Chicken Casserole

Makes: 8 to 10 servings
Bake 350°F 35 mins to 40 mins
Hot and Cheesy Chicken Casserole
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

1. 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.

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

3. *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)
  • Servings Per Recipe 8,
  • cal. (kcal) 354,
  • Fat, total (g) 15,
  • chol. (mg) 65,
  • sat. fat (g) 6,
  • carb. (g) 29,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 26,
  • vit. A (IU) 1312,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 886,
  • Potassium (mg) 316,
  • calcium (mg) 202,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe