When autumn winds start to blow here in the Northeast, I keep this recipe for cheesy chicken and rice close. There are never any leftovers when I serve this to my family—much to their disappointment! —Rebekah Thurlow, New Wilmington, Pennsylvania
Cheesy Chicken and Rice Recipe photo by Taste of Home
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
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.
Cheesy Chicken and Rice Tips
Can you use different kinds of chicken to make cheesy chicken and rice?
Absolutely! If you don’t have cooked chicken on hand, you may easily swap in cubed raw chicken, then assemble the dish as directed. Just note that the baking time will need to be adjusted. You will need to cook it until the chicken reaches an internal temperature of 165°F.
How can you make cheesy chicken and rice your own?
This versatile dish is incredibly adjustable. Try adding southwestern flair the next time you make it. Fresh chiles, pinto beans and chopped tomatoes turn this dish into an instant hit!
Can you make cheesy chicken and rice ahead of time?
This casserole is a great addition to your meal-planning rotation! If stored properly in an airtight container, it will keep in the refrigerator for up to 3 days. It also freezes well; it is best if used within 3 months of freezing.