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Cheesy Chicken and Rice

By: Rebekah Thurlow

"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!"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 cups cooked long-grain rice
1 (10 ounce) package frozen chopped broccoli, thawed and drained
8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
2 cups diced cooked chicken
1/2 cup chopped green onions
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted

Directions

Combine rice and broccoli; spoon into a greased 12-in. x 8-in. x 2-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 degrees F for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.