Cheesy Chicken Casserole recipe

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Ingredients

1 cup water
1 cup chicken broth
1 cup uncooked white rice
1 ½ cooked boneless chicken breasts, shredded, or more to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can water chestnuts, drained and chopped
2 cups shredded Cheddar cheese
¾ cup chopped fresh broccoli
¾ cup chopped mushrooms
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Nutrition Info

469.9 calories
carbohydrate: 34.5 g
cholesterol: 90.5 mg
fat: 22.7 g
fiber: 1.7 g
protein: 30.7 g
saturatedFat: 11.6 g
servingSize: -
sodium: 877.2 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).

  3. Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.

  4. Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

Recipe Yield

1 casserole

Recipe Note

Quick, easy, cheesy, and crunchy chicken casserole! A great comfort food.

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