Ingredients
3
cups chopped cooked chicken
1
package (12 oz) frozen broccoli florets
2
cups cooked rice
1 1/2
cups frozen peas
1
can (10.75 oz) condensed 98% fat-free cream of chicken soup
1
can (10.75 oz) condensed fiesta nacho cheese soup
1
can (14.5 oz) Muir Glen™ fire-roasted tomatoes and green chilies
1/2
cup fat-free milk
1/2
teaspoon crushed red pepper (optional)
1/2
cup shredded cheddar cheese (2 ounces)
1/2
cup shredded mozzarella cheese (2 ounces)
1
cup crushed rich round crackers
Preparation
Preheat oven to 350 °F. Place chicken in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In a large bowl, combine broccoli, rice, and peas. Spread mixture over the chicken. In a 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 soup mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
Bake, uncovered, for 35 to 40 minutes or until topping is golden.
