Show Subscription Form




Cheesy Chicken and Rice Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 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 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Nutritional Facts

1 serving (1-1/2 cups) equals 503 calories, 26 g fat (14 g saturated fat), 243 mg cholesterol, 964 mg sodium, 34 g carbohydrate, 3 g fiber, 33 g protein.

Directions

  1. Combine rice and broccoli; spoon into a greased 13-in. x 9-in. baking dish.
  2. In a large skillet, saute mushrooms in butter until tender. Remove from the 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.
  3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer. Yield: 6 servings.
Originally published as Cheesy Chicken and Rice in Country Chicken Cookbook 1995, p76

Nutritional Facts

1 serving (1-1/2 cups) equals 503 calories, 26 g fat (14 g saturated fat), 243 mg cholesterol, 964 mg sodium, 34 g carbohydrate, 3 g fiber, 33 g protein.

Reviews for Cheesy Chicken and Rice

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 4, 2013

My husband and I love this recipe and I am making it again tonight, but I am going to change the type of cheese...Velveeta instead of cheddar since it melts much better

MY REVIEW
Reviewed Apr. 22, 2013

I absolutely love cheesy chicke and rice :)

MY REVIEW
Reviewed Aug. 30, 2011

This recipe is absolutely yummy! Even my picky, non-rice eating kids came back for seconds. It has now become a part of our monthly menu.

MY REVIEW
Reviewed Jun. 15, 2011

Turned out wonderful, and very quick to whip up. Will definitely make again.

MY REVIEW
Reviewed Jul. 27, 2008

This was great but I changed it a bit. I used a frozen vegetable mix w/broccoli, cauliflower and carrots in place of the broccoli. I didn't have mushrooms so just did extra veggies. I suggest mixing the soup in with the egg mixture. It never diluted and I had to mix it in by hand. Other than that, it was really good. Great winter comfort food.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT