340 Calories per Serving
This was a good version of comfort food. It was very creamy and I really liked having the crackers on top. I left out the tomatoes and green chilies though- the hubs isn't a huge fan of cooked tomatoes, and I don't care for green chilies that much. The casserole also took a little longer to cook than listed in the recipe. Also, in the future, I think i might mix all of the ingredients together (except for the topping) instead of layering everything. I like this one though- I'd definitely make it again.
3 cups chopped cooked chicken
1. Preheat oven to 350 ºF. 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.
2. Bake, uncovered, for 35 to 40 minutes or until topping is golden.
Ingredients:
3 cups chopped cooked chicken
1 package (12 oz) Green Giant® frozen broccoli florets
2 cups cooked rice1 1/2cups Green Giant® 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
Directions:
1. Preheat oven to 350 ºF. 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.
2. Bake, uncovered, for 35 to 40 minutes or until topping is golden.
Nutrition Information:
1 Serving (1 cup) Calories 340 (Calories from Fat 120), Total Fat 13g (Saturated Fat 5g, Trans Fat 0g),
Cholesterol 65mg; Sodium 680mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 5g), Protein 25g; Percent Daily Value*: Vitamin A 25 %; Vitamin C 45 %; Calcium 20 %; Iron 15 %;Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
Cholesterol 65mg; Sodium 680mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 5g), Protein 25g; Percent Daily Value*: Vitamin A 25 %; Vitamin C 45 %; Calcium 20 %; Iron 15 %;Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
Source: Eatbetteramerica.com
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