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Cheesy Chicken and Rice

7 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 45 min.

Makes

6 servings

Updated: Jun. 15, 2023
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
Cheesy Chicken and Rice
Cheesy Chicken and Rice Recipe photo by Taste of Home
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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

Directions

  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.
Cheesy Chicken and Rice Tips

Can you use different kinds of chicken to make cheesy chicken and rice?

Absolutely! If you don’t have cooked chicken on hand, you may easily swap in cubed raw chicken, then assemble the dish as directed. Just note that the baking time will need to be adjusted. You will need to cook it until the chicken reaches an internal temperature of 165°F.

How can you make cheesy chicken and rice your own?

This versatile dish is incredibly adjustable. Try adding southwestern flair the next time you make it. Fresh chiles, pinto beans and chopped tomatoes turn this dish into an instant hit!

Can you make cheesy chicken and rice ahead of time?

This casserole is a great addition to your meal-planning rotation! If stored properly in an airtight container, it will keep in the refrigerator for up to 3 days. It also freezes well; it is best if used within 3 months of freezing.

—Ellie Crowley, Taste of Home Culinary Assistant

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.