For the fans of the "Million Dollar" trending foods, this cheddar cheese chicken casserole is perfect for your next easy weeknight dinner.
Hot and Cheesy Chicken Casserole is creamy and comforting; rice, chicken, various cheeses, and Fiesta Cheese Soup make this a Mexican-flavor inspired dish. It serves the whole family a hearty dinner. Even though it's made with several cheeses, chicken, and cream of mushroom soup, it still packs in the veggies with broccoli and peas. Even those who don't like their vegetables will likely dig into this creamy chicken casserole. It might even turn into a weeknight favorite for the whole family.
How to Get the Best Casserole Results
We recommend greasing your casserole dish with a little butter or olive oil to prevent excessive sticking from the rice and cheese. Once the casserole cooks all the way through, let it stand 10 to 15 minutes so it "sets" and is easier to serve. We like to scoop this casserole into shallow pasta bowls.
Make It Ahead
You can assemble this chicken casserole the evening before, cover, and place in the refrigerator without the crackers on top. Before baking the next day, remove it from the fridge about 30 minutes before baking to let the dish come to room temperature. Cover with foil in the oven and cook until completely warmed through and bubbling, about 45 minutes. Remove tin foil and add crackers and extra cheese on top for the last 15 minutes of cooking.
Ingredients
3cupchopped cooked chicken
1 (14-oz.) package frozen broccoli florets
2cupcooked rice
1 ½cupfrozen peas
1 (10.75-oz.) can condensed cream of chicken soup
1 (10.75-oz.) can condensed fiesta nacho cheese soup
1 (10- to 10.5-oz.) can diced tomatoes and green chilies
½cupmilk
½tsp.crushed red pepper (optional)
½cupshredded cheddar cheese (2 oz.)
½cupshredded mozzarella cheese (2 oz.)
1cupcrushed rich round crackers
Directions
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.
Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
Cooking Rice: 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.
Nutrition Facts (per serving)
| 354 | Calories |
| 15g | Fat |
| 29g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe8 | |
| Calories354 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 6g | 30% |
| Cholesterol 65mg | 22% |
| Sodium 886mg | 39% |
| Total Carbohydrate 29g | 11% |
| Total Sugars 5g | |
| Protein 26g | 52% |
| Vitamin C 25.4mg | 28% |
| Calcium 201.9mg | 16% |
| Iron 2.3mg | 13% |
| Potassium 316mg | 7% |
| Folate, total 52.4mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.4mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
