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Categories:
chicken rice frozen peas chicken soup tomatoes milk red pepper Cheddar cheese Mozzarella cheese rich round cracker
Viewed: 17 - Published at: 9 years agoIngredients
- 3 cups chopped cooked chicken
- 14 ounces frozen broccoli florets
- 2 cups cooked rice
- 1 12 cups frozen peas
- 10 ounces condensed cream of chicken soup
- 10 ounces condensed Fiesta nacho cheese soup
- 10 12 ounces diced tomatoes and green chilies
- 12 cup milk
- 12 teaspoon crushed red pepper flakes (optional)
- 12 cup shredded cheddar cheese (2oz)
- 12 cup shredded mozzarella cheese (2oz)
- 1 cup crushed rich round cracker
Method
- 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.
- Bake, uncovered, 35-40 minutes or until topping is golden.
