Hot and Cheesy Chicken Casserole

By Littlegrams

Ingredients

• 3 C. chopped cooked chicken
• 1 14 oz pkg. frozen broccoli florets
• 2 cups cooked rice
• 1 1/2 cups frozen peas
• 1 10 3/4 oz. can cream of chicken soup
• 1 10 3/4 oz. fiesta nacho cheese soup - doesn't have to
• be fiesta
• 1 10 1/2 oz. can diced tomatoes and green chilies
• 1/2 C. milk
• 1/2 tsp. crushed red pepper (opt)
• 1/2 C. shredded cheddar cheese
• 1/2 C. shredded mozzarella cheese
• 1 C. crushed butter round crackers

Preparation

Step 1

Preheat oven to 350. Place chicken in bottom of 13X9X2 inch baking dish or 3 qt. rectangular casserole. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cram of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 C. of the cheddar cheese and 1/4 C. 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 and bubbly.