Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Good winter warm-you-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and salad. It makes great leftovers, too.

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.

  • Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.

  • Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.

  • Bake in preheated oven until slightly browned on top, 35 to 45 minutes.

Cook's Note:

I use Minute(R) instant rice for ease

Nutrition Facts

639 calories; protein 31.5g; carbohydrates 25.2g; fat 46.3g; cholesterol 97.7mg; sodium 1111.9mg. Full Nutrition
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