Recipe from: Krista Lambert
3 cups cooked long grain rice
3 cups frozen broccoli, thawed and drained
1/2 lb mushrooms sliced fresh
2 tbsp butter
2 cups cooked diced chicken
1/2 cup chopped green onions
4 eggs
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups shredded cheddar cheese divided
1 can condensed cream of chicken soup undiluted
Combine rice and broccoli; spoon into a greased 13x9 baking dish. In a large skillet, saute mushrooms in butter until tender. Remove from 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 deg for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.
3 cups cooked long grain rice
3 cups frozen broccoli, thawed and drained
1/2 lb mushrooms sliced fresh
2 tbsp butter
2 cups cooked diced chicken
1/2 cup chopped green onions
4 eggs
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups shredded cheddar cheese divided
1 can condensed cream of chicken soup undiluted
Combine rice and broccoli; spoon into a greased 13x9 baking dish. In a large skillet, saute mushrooms in butter until tender. Remove from 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 deg for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.
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