Creamy Chicken and Rice Casserole with Cheese and Crackers
A hearty one-dish casserole that layers tender chicken with rice, broccoli, and peas in a rich, creamy sauce made from condensed soups and fire-roasted tomatoes. The dish is topped with a golden mixture of crushed crackers and melted cheddar and mozzarella cheeses. This comforting family meal combines convenience with satisfying flavors, making it perfect for busy weeknights when you want something filling and delicious without too much fuss.
Ingredients
- 3 cups chopped cooked chicken
- 1 package (12 oz) frozen broccoli florets
- 2 cups cooked rice
- 1 ½ 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
- ½ cup fat-free milk
- ½ teaspoon crushed red pepper(optional)cayenne pepper1/4 ratiospice
use less as cayenne is stronger
- ½ cup shredded cheddar cheese (2 ounces)
- ½ cup shredded mozzarella cheese (2 ounces)
- 1 cup crushed rich round crackers
Instructions
- 1
Preheat oven to 350°F
- 2
Place chicken in bottom of baking dish
- 3
Combine broccoli, rice, and peas in large bowl
- 4
Spread broccoli mixture over chicken
- 5
Mix cream of chicken soup, nacho cheese soup, tomatoes, milk, and crushed red pepper in medium bowl
- 6
Stir in 1/4 cup each of cheddar and mozzarella cheese into soup mixture
- 7
Pour soup mixture over broccoli mixture in baking dish
- 8
Sprinkle crushed crackers evenly over all
- 9
Top with remaining cheddar and mozzarella cheeses
- 10
Bake uncovered for 35 to 40 minutes until topping is golden
Tips
Use rotisserie chicken for convenience, or cook chicken breasts in advance and shred them.
Let casserole rest for 5 minutes after baking to allow the sauce to thicken slightly before serving.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble casserole up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Let cool 5 minutes before serving, pairs well with simple green salad
Common Mistakes
Don't skip the resting time after baking to avoid runny sauce
Cover with foil if top browns too quickly during baking
Substitutions
blanch fresh broccoli first
FAQ
Can I use fresh vegetables instead of frozen?
Yes, but blanch fresh broccoli first and reduce baking time slightly as fresh vegetables release less moisture than frozen ones.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or reheat whole dish covered in 325°F oven.
Can I freeze this casserole?
Yes, freeze assembled unbaked casserole up to 3 months. Thaw overnight in refrigerator before baking as directed.