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Ingredients
| chicken broth: 3 cups |
| broccoli: 14 oz |
| white rice: 2 cups |
| frozen green peas: 1 1/2 cups |
| canned condensed milk: 1 cup |
| nacho-flavor cornnuts: 10.75 oz |
| red tomatoes: 1 (and green chilies) |
| whole milk: 1/2 cup |
| red pepper flakes: 1/2 tsp |
| cheddar cheese (diced): 1/2 cup |
| mozzarella cheese, nonfat (shredded): 1/2 cup |
| buttery round crackers (crushed): 1 cup |
Hot 'n' Cheesy Chicken Casserol
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
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.