Cheesy Chicken Casserole
3 cups chopped cooked chicken
1-14 ounce package frozen broccoli florets
2 cups cooked rice*
1 1/2 cups frozen peas
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
Directions:
1.Preheat oven to 350 degrees F. Place chicken in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. 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 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
3.*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 absorbed.
Shared from-http://www.bhg.com/recipe/chicken/hot-n-cheesy-chicken-casserole/