Cheesy Chicken and Rice Recipe

4.5 6 7
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Cheesy Chicken and Rice Recipe

Read Reviews
4.5 6 7
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

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 whole 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 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.
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

1-1/2 cups: 503 calories, 26g fat (14g saturated fat), 243mg cholesterol, 964mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 33g protein.

  • 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 whole 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
  1. Combine rice and broccoli; spoon into a greased 13x9-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

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Reviews forCheesy Chicken and Rice

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maball User ID: 4420592 246858
Reviewed Apr. 9, 2016

"Mediocre at best. Husband loved it, but kids did not."

MY REVIEW
Tabitha101 User ID: 7397033 15859
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
shortnsweet2013 User ID: 7237431 19733
Reviewed Apr. 22, 2013

"I absolutely love cheesy chicke and rice :)"

MY REVIEW
rossonmarcus User ID: 1329999 18810
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
mom23kids User ID: 3946374 15813
Reviewed Jun. 15, 2011

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

MY REVIEW
luv9kids User ID: 2500131 43345
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."

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