Ingredients
8
8 servings
- •3 large boneless chicken breasts
- •2 (14 ounce) cans cream of mushroom soup
- •1 cup mayonnaise
- •1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
- •1 onion, diced
- •8 fresh mushrooms, or more to taste, sliced
- •3 cups shredded Cheddar cheese, or more to taste
- •2 cups cooked rice
Instructions
- 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, then shred.
- Preheat the oven to 400 degrees F (200 degrees C).
- Steam broccoli in the microwave according to package directions until crisp-tender, 4 to 6 minutes.
- Stir condensed 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 soup mixture over chicken, then sprinkle with Cheddar.
- Bake in the preheated oven until slightly browned on top, 35 to 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 639
- Carbohydrate: 25g
- Fat: 46g
- Fiber: 3g
- Protein: 32g
- Sugar: 4g
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