Ingredients
3 cups cooked long grain rice3 cups frozen chopped broccoli, thawed and drained1/2 pound sliced fresh mushrooms2 tablespoons butter2 cups diced cooked chicken1/2 cup chopped green onions4 large eggs1 cup whole milk1/2 teaspoon salt1/2 teaspoon pepper2 cups shredded cheddar cheese, divided1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
Preparation
Combine rice and broccoli; spoon into a greased 13x9-in. baking dish.
In a large skillet, saute mushrooms 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.
