Cheesy Chicken and Rice

Name: Cheesy Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3 cups cooked long grain rice; 3 cups frozen chopped broccoli, thawed and drained; 1/2 pound sliced fresh mushrooms; 2 tablespoons butter; 2 cups diced cooked chicken; 1/2 cup chopped green onions; 4 large eggs; 1 cup 2% milk; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups shredded cheddar cheese, divided; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Total Time Prep: 15 min. Bake: 45 min.

Yield 6 servings

Test Kitchen Approved

When autumn winds start to blow here in the Northeast, I keep this recipe close at hand. There are never any leftovers when I serve this to my family—much to their disappointment! —Rebekah Thurlow, New Wilmington, Pennsylvania

Ingredients

3 cups cooked long grain rice
3 cups frozen chopped broccoli, thawed and drained
1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 cups diced cooked chicken
1/2 cup chopped green onions
4 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Directions

Combine rice and broccoli; spoon into a greased 13x9-in. baking dish.
In a large skillet, saute mushrooms in butter until tender. Remove from heat. Add chicken and green onions; spoon over rice mixture. Beat eggs, milk, salt and pepper; pour over all. Sprinkle with 1 cup cheese. Spread soup over top.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.

Nutrition Facts

1-1/2 cups: 532 calories, 28g fat (13g saturated fat), 221mg cholesterol, 969mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 34g protein.

Recipe Creator