PRIZE TESTED RECIPES* $2
BECKY BRADFORD, LaGRANGE,GA
CREAMY CASSEROLES CATEGORY,
NOVEMI
HOT ’N’ CHEESY CHICKEN CASSEROLE
3
cupschopped cooked
chicken
1
14-oz. pkg. frozen broccoli
florets
2
cups cooked rice*
1V2
cups frozen peas
1
10.75-oz. can condensed
cream of chicken soup
1
10.75-oz. can condensed
fiesta nacho cheese soup
1
io-toio.5-oz.candiced
tomatoes and green chilies
'A
cup milk
Va
tsp. crushed red pepper
(optional)
V2
cup shreddedcheddar
cheese (2 oz.)
V2
cup shredded mozzarella
cheese (2 oz.)
1
cup crushed rich round
crackers
1.
Preheat oven to 350°F. Place chicken in
bottom of 3-quart rectangular 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
Vi
cup of the cheddar cheese
and
lA
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.
♦If you do not have leftover rice, cook
2A
cup long grain white rice or brown rice
in 1
Vi
cups boiling water for 15 minutes
(40 minutes for brown rice) or until water
is absorbed.
