Name: Cheesy Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 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 2% 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

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Cheesy Chicken and Rice

45 min6 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

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 2% 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

Instructions

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 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.