It serves the whole family a hearty dinner.
Even those who don’t like their vegetables will likely dig into this creamy chicken casserole.
It might even turn into a weeknight favorite for the whole family.
Credit: Andy Lyons
We like to scoop this casserole into shallow pasta bowls.
Cover with foil in the oven and cook until completely warmed through and bubbling, about 45 minutes.
Remove tin foil and add crackers and extra cheese on top for the last 15 minutes of cooking.
Ingredients
3cupchopped cooked chicken
1(14-oz.
)packagefrozen broccoli florets
2cupcooked rice
1 12cupfrozen peas
1(10.75-oz.
)cancondensed cream of chicken soup
1(10.75-oz.
)cancondensed fiesta nacho cheese soup
1(10- to 10.5-oz.
12cupshredded mozzarella cheese(2 oz.)
In large bowl combine broccoli, rice, and peas.
Spread mixture over the chicken.
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.
2,000 calories a day is used for general nutrition advice.
