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Cheesy Chicken and Rice

Total Time

Prep: 15 min. Bake: 45 min.


6 servings

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!


  • 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.

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