Chicken, Rice, Broccoli Casserole

By lindaauman

Servings Per Recipe 8,
cal. (kcal) 354,
Fat, total (g) 15,
chol. (mg) 65,
sat. fat (g) 6,
carb. (g) 29,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 2,
fiber (g) 4,
sugar (g) 5,
pro. (g) 26,
vit. A (IU) 1312,
vit. C (mg) 25,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 6,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 52,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 886,
Potassium (mg) 316,
calcium (mg) 202,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 cups chopped cooked chicken
• 8 oz chopped broccoli (fresh is better; frozen ok (thawed/drained)
• 3 cups cooked rice
• 1 1/2 cups frozen peas (thawed & drained)
• 1 10 3/4 ounce can condensed cream of chicken soup
• 1 10 3/4 ounce can condensed fiesta nacho cheese soup
• 1 10 - 10 1/2 ounce can diced tomatoes and green chilies
• 1/2 cup milk
• 1/2 teaspoon crushed red pepper (optional)
• 1/2 cup shredded cheddar cheese (2 oz.)
• 1/2 cup shredded mozzarella cheese (2 oz.)
• 1 cup crushed rich round crackers

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Place chicken in bottom of a 13x9x2-inch 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 cheeses.

Pour mixture over broccoli mixture in baking dish.

Sprinkle crushed crackers evenly over all.

Bake, uncovered, 40+ minutes or until bubbly and topping is golden. Makes 8 to 10 servings.