Recipes and Cooking Hot and Cheesy Chicken Casserole 3.3 (120) 5 Reviews This one dish chicken casserole recipe features a delicious mix of broccoli, chicken, green chiles, and rice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Bake Time: 35 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 cup chopped cooked chicken 1 14 ounce package frozen broccoli florets 2 cup cooked rice* 1 ½ cup frozen peas 1 10.75 ounce can condensed cream of chicken soup 1 10.75 ounce can condensed fiesta nacho cheese soup 1 10-10.5 ounce can diced tomatoes and green chilies ½ cup milk ½ teaspoon crushed red pepper (optional) ½ cup shredded cheddar cheese (2 oz.) ½ 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. Andy Lyons 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. Rate it Print Nutrition Facts (per serving) 354 Calories 15g Fat 29g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 354 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 65mg 22% Sodium 886mg 39% Total Carbohydrate 29g 11% Total Sugars 5g Protein 26g Vitamin C 25.4mg 127% Calcium 201.9mg 16% Iron 2.3mg 13% Potassium 316mg 7% Folate, total 52.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.