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Main dishes

Hot and Cheesy Chicken Casserole

Hot and Cheesy Chicken Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Chicken? Check. Cheesy? Check. And don't forget the broccoli, chiles and rice under the buttery cracker crust in this hot casserole.
time
prep:
1 min
total:
1 min
servings
total:
Makes 8 to 10 servings.

What You Need

3
cups  chopped cooked chicken
1
 14-oz. pkg. frozen broccoli florets
2
cups  cooked rice*
1-1/2
cups  frozen peas
1
 10.75-oz. can condensed cream of chicken soup
1
 10.75-oz. can condensed fiesta nacho cheese soup
1
 10- to 10.5-oz. can diced tomatoes and green chilies
1/2
cup  milk
1/2
tsp.  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

Make It

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.

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