Hot 'n' Cheesy Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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$200.00 prize winner. 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 abosorbed. I found this recipe in Better Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
3 cups chopped cooked chicken |
14 ounces frozen broccoli florets |
2 cups cooked rice |
1 1/2 cups frozen peas |
10 ounces condensed cream of chicken soup |
10 ounces condensed fiesta nacho cheese soup |
10 1/2 ounces diced tomatoes and green chilies |
1/2 cup milk |
1/2 teaspoon crushed red pepper flakes (optional) |
1/2 cup shredded cheddar cheese (2oz) |
1/2 cup shredded mozzarella cheese (2oz) |
1 cup crushed rich round cracker |
Directions:
1. Preheat oven to 350. Place chicken in bottom of 3-quart rectanglar baking dish. 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, 35-40 minutes or until topping is golden.
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