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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Chicken & Rice Bake Recipe

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This recipe for Creamy Chicken & Rice Bake is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cooked chicken, cubed
1-12 oz pkg frozen broccoli flowerettes
3 c. frozen peas
2 c. cooked rice
1 can condensed fat free cream of chicken soup
1 can condensed fiesta nacho cheese soup
1-14 oz. can fire roasted tomatoes & green chiles
1/2 c. fat-free milk
1/2 tsp crushed red pepper
1/2 c. (2 oz) shredded cheddar cheese
1/2 c. (2 oz) shredded mozzarella cheese
1-2 cups crushed Ritz crackers mixed with 2-3 T melted butter
Directions:
Directions:
Preheat oven 350. Place chicken in bottom of 9 x 13 pan or 3 qt casserole dish. Combine in bowl the veggies and rice. Spread mixture over chicken. Combine in bowl the soups (undiluted), tomatoes, crushed pepper and half of each of cheese. Pour over top. Sprinkle with crumbled crackers buttered over top. Top with remaining cheeses. Bake uncovered 40 minutes until bubbly and hot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes + baking time

 

 

 

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