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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 familymuch to their disappointment! 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 eggs |
1 cup milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups (8 ounces) 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 13-in. x 9-in. baking dish.
2. In a large skillet, saute mushrooms in butter until tender. Remove from the 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. Yield: 6 servings.
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