This chicken divine bake is hearty comfort food defined. Layers of rice, chicken, cheese, and vegetables in a creamy mushroom soup sauce will please the entire family.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
639 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
Step 4
Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
Step 5
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.
Step 6
Bake in preheated oven until slightly browned on top, 35 to 45 minutes.
Ingredients
1 cup mayonnaise
1 onion, diced
2 cups cooked rice
3 large boneless chicken breasts
2 (14 ounce) cans cream of mushroom soup
1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
8 fresh mushrooms, or more to taste, sliced (Optional)
