Chicken Divine Bake

Name: Chicken Divine Bake
Ingredients: 3 large boneless chicken breasts; 2 (14 ounce) cans cream of mushroom soup; 1 cup mayonnaise; 1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli; 1 onion, diced; 8 fresh mushrooms, or more to taste, sliced (optional); 3 cups shredded Cheddar cheese, or more to taste; 2 cups cooked rice

8 ingredients

6 steps

Ingredients

3 large boneless chicken breasts
2 (14 ounce) cans cream of mushroom soup
1 cup mayonnaise
1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
1 onion, diced
8 fresh mushrooms, or more to taste, sliced (optional)
3 cups shredded Cheddar cheese, or more to taste
2 cups cooked rice

Directions

1

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. Shred cooled chicken into strands.
2

Preheat oven to 400 degrees F (200 degrees C).
3

Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
4

Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
5

Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
6

Bake in preheated oven until slightly browned on top, 35 to 45 minutes.