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    Cheesy Chicken And Rice

    Source of Recipe


    3 cups cooked long grain rice
    1 package (10 oz.) frozen chopped broccoli, thawed and drained
    8 ounces fresh mushrooms, sliced
    2 tablespoons butter or margarine
    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 oz.) shredded Cheddar cheese, divided
    1 can (10 3/4 Oz.) condensed cream of chicken soup, undiluted

    Combine rice and broccoli; spoon into a greased 12x8x2 inch baking
    dish. In a large skillet, saute mushroom 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. Bake, uncovered, at 350
    for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes
    longer. Yield 6 servings.




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