Cheesy Chicken and Rice Recipe photo by Taste of Home
Cheesy Chicken and Rice
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 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! —Rebekah Thurlow, New Wilmington, Pennsylvania
Ingredients
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3 cups cooked long grain rice
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3 cups frozen chopped broccoli, thawed and drained
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1/2 pound sliced fresh mushrooms
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2 tablespoons butter
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2 cups diced cooked chicken
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1/2 cup chopped green onions
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4 large eggs
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1 cup whole milk
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cups shredded cheddar cheese, divided
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
Directions
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1.
Combine rice and broccoli; spoon into a greased 13x9-in. baking dish.
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2.
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.
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3.
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.
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