Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Servings:
8
Ingredients
Directions
Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool, then shred.
Preheat the oven to 400 degrees F (200 degrees C).
Steam broccoli in the microwave according to package directions until crisp-tender, 4 to 6 minutes.
Stir condensed soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread soup mixture over chicken, then sprinkle with Cheddar.
Bake in the preheated oven until slightly browned on top, 35 to 45 minutes.
Nutrition Facts (per serving)
| 639 | Calories |
| 46g | Fat |
| 25g | Carbs |
| 32g | Protein |
