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Cheesy Chicken Supper

"I'm always looking for quick-and-easy dishes," writes Waldron Upham of Chugiak, Alaska. "I cam up with this one by modifying several casserole recipes. It's simple, cooks on the stovetop and is ready in less than half an hour."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 cups frozen broccoli florets, thawed
  • 1 teaspoon canola oil
  • 2 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
  • 1/2 cup milk
  • Dash pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup french-fried onions
  • Hot cooked rice

Directions

  • In a large skillet, cook and stir the broccoli in oil for 2 minutes or until crisp-tender. Stir in the chicken, soup, milk and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken is heated through.
  • Top with the cheese and onions. Remove from the heat; cover and let stand for 2 minutes or until cheese is melted. Serve with rice.
Nutrition Facts
1 cup: 388 calories, 22g fat (9g saturated fat), 79mg cholesterol, 849mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 27g protein.

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Reviews

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Average Rating:
  • Misces
    Jul 24, 2014

    Makes a delicious meal.

  • goodcooker2011
    Jul 5, 2012

    I liked this more than my husband did. I only like to make things that he really loves so I may or may not make it again.

  • katlaydee3
    Nov 17, 2011

    This was excellent after I changed it a bit. I used a full 12 oz bag of broccoli florets and added 1/2 c. grated parmesan and 1/2 c. of additional french-fried onions to the mixture as it simmered.

  • crockpotqueen1
    Feb 23, 2011

    next time chicken ricearoni...

  • AmyWaters
    Aug 17, 2010

    Plain rice doesn't cut it in this receipe. I might add chicken broth or more broc. cheese soup. I used fresh florets instead of frozen. It was alright, just missing some additional flavor.

  • Kris Countryman
    Aug 1, 2010

    Very tasty and easy to make.

  • fourjodi
    Jul 3, 2009

    No comment left

  • heidisilvan
    Apr 3, 2008

    No comment left