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Ingredients
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1 cup water
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1 cup chicken broth
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1 cup uncooked white rice
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1 ½ cooked boneless chicken breasts, shredded, or more to taste
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 (8 ounce) can water chestnuts, drained and chopped
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2 cups shredded Cheddar cheese
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¾ cup chopped fresh broccoli
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¾ cup chopped mushrooms
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
Directions
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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.
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While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
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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.
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Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.
Cook's Notes:
Cream of celery or chicken soup works too.
You can use any kind of shredded cheese you like.
I make this dish without chicken (and chicken broth) for my vegetarian friends. Just add more veggies.
Nutrition Facts (per serving)
470 | Calories |
23g | Fat |
35g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 470 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 12g | 58% |
Cholesterol 91mg | 30% |
Sodium 877mg | 38% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 31g | 61% |
Vitamin C 11mg | 12% |
Calcium 362mg | 28% |
Iron 3mg | 18% |
Potassium 319mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.