Hot 'N' Cheesy Chicken Casserole

Recipe from Better Homes & Gardens

3 cups chicken, chopped & cooked
1 (14-oz) frozen broccoli florets (I used fresh)
2 cups cooked rice (I used brown rice)
1 1/2 cups frozen peas
1 (10.75-oz.) can condensed cream of chicken soup
1 (10.75-oz) condensed fiesta nacho cheese soup
1 (10 oz) can diced tomatoes & green chilies (I left these out)
1/2 cup milk
1/2 tsp. crushed red pepper
1/2 cup shredded cheddar cheese (2 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1 cup crushed rich round crackers (Ritz)

Preheat oven to 350 degrees. Place chicken in bottom of 3 quart baking dish. Combine broccoli, rice & peas. (I just did layers). Spread mixture over chicken. Combine soups, tomatoes, milk, red pepper & 1/4 cup cheddar cheese & 1/4 cup mozzarella cheese. Pour mixture over broccoli mixture. Sprinkle crushed crackers evenly over soup mixture. Top with remaining cheddar & mozzarella cheese.

Bake, uncovered, 35 to 40 minutes or until top is golden. Makes 8-10 servings.

chicken

frozen peas

fresh broccoli

brown rice

soup mixture

crushed ritz crackers

cheese topping

after cooking