This is a recipe from Better Homes and Gardens that I adapted a little bit. I only changed a few things like adding the french fried crispy onions on top and using only cheddar cheese instead of cheddar and mozzarella. I also added just a sprinkle of Taco seasoning to the soup mixture to zest it up a bit.
There are so many flavors running through this it seems like every bite tastes different. The family seemed to really like it so I am sure I will be making this again. I suppose you could use some of that left over turkey in this instead of the chicken.
HOT AND CHEESY CHICKEN CASSEROLE 3 cups chopped cooked chicken
1 14-oz. pkg. frozen broccoli florets
2 cups cooked rice
1-1/2 cups frozen peas
1 can cream of chicken soup
1 can fiesta nacho cheese s; oup
1 10-to 10.5-oz. can diced tomatoes and green chilies
1/2 cup milk
1/2 tsp. crushed red pepper
1 cup shredded low fat cheddar cheese
1 cup crushed Ritz crackers
1/2 cup french fried onions, crushed
Preheat oven to 350 degrees F.
Spray a 3-quart rectangular baking dish. In large bowl combine chicken, 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 1/2 cup of the cheddar cheese . Pour mixture over broccoli mixture in baking dish. Top with remaining cheddar cheese. Sprinkle crushed crackers and onions evenly over all.
Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
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