Ingredients
- Servings: 8
- 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 (optional)
- 3 cups shredded cheddar cheese, or more to taste
- 2 cups cooked rice
Recipe
-
Preparation Time: 15 mins
Cook Time: 1 hr 10 mins
- 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.
- 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.
Ready Time: 1 hr 25 mins
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