• 1 tablespoon butter or margarine
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 10-3/4-ounce can cream of mushroom soup
  • 1 cup pasteurized processed cheese spread
  • 3 cups cooked rice
  • 1 pound boneless skinless chicken breasts,
  • cooked and cut into 1/2-inch pieces
  • 1 10-ounce package frozen chopped broccoli,
  • thawed and well drained
  • 1 8-ounce can waterchestnuts, drained
  • 1/2 cup sour cream
  • 1/4 teaspoon ground black pepper
  • Vegetable cooking spray
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 cup breadcrumbs


Melt butter in large skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook, stirring 2 to 3 minutes until tender. Add mushroom soup and cheese spread; stir until cheese is melted. Add rice, chicken, broccoli, waterchestnuts, sour cream and pepper. Spoon mixture into 2-quart baking dish coated with cooking spray. Bake at 400 F. for 15 to 20 minutes. Remove from oven; top with Cheddar cheese and breadcrumbs. Return to oven until cheese melts.
Makes 8 servings.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Super Sunday Chicken and Rice Casserole