Ingredients
6
6 servings
- •1 cup water
- •1 cup chicken broth
- •1 cup uncooked white rice
- •1.5 cooked boneless chicken breasts, shredded, or more to taste
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 (8 ounce) can water chestnuts, drained and chopped
- •2 cups shredded Cheddar cheese
- •0.75 cup chopped fresh broccoli
- •0.75 cup chopped mushrooms
- •1 pinch cayenne pepper, or to taste
- •salt and ground black pepper to taste
Instructions
- Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
- Place shredded chicken in a large casserole dish. Add cooked rice, soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
- Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 470
- Carbohydrate: 35g
- Fat: 23g
- Fiber: 2g
- Protein: 31g
- Sugar: 3g
Related Recipes
Cheesy Chicken and Broccoli Casserole
Cheesy Chicken, Broccoli, and Rice Casserole
Cheesy Chicken and Corn Casserole
Cheesy Chicken and Rice Casserole
Cheesy Chicken Broccoli Bake
Cheesy Chicken and Mushroom Bake
Chicken, Broccoli, and Cheddar Casserole
Homey Chicken and Rice Casserole
Cheesy Chicken-Broccoli-Cauliflower Casserole
Pork Chop and Cheesy Rice Casserole
Cheesy Chicken And Broccoli Pasta
