Chicken, mushrooms, rice, broccoli, and cheese make form the tasty winter dish known as “Chicken Divine.” Serve with salad and garlic toast. It also keeps well as leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 3 large boneless chicken breasts
- 2 (14 ounce) cans condensed 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
Instructions
- 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.
- I use Minute instant rice for ease.
Nutrition Facts
| Calories | 639 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 15 g |
| Sodium | 1112 mg |
| Sugars | 4 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
This Was So Easy To Prepare And It’s Delicious.. I Love Making This Dish..
Very easy and tasty recipe. I added some chopped celery for a little crunch and some garlic powder to bring out the flavor a bit more.
As written I think it would have been very bland. I was trying to use stuff I had and it was amazing. Wild rice made with beef broth. Shredded salsa chicken (not spicy just a pico de Gallo type salsa). I sautéed onions and mushroom to mix in. And I used broccoli/cauliflower mix because that’s what I had. And the cheese was a Mexican mix. As that it was amazing and delicious and will definitely do again. If I were making it from scratch I’d have to do something to kick up the chicken a lot. My boys loved it as I made it and was a great way to use up the chicken and rice I had left over.
Making casseroles is a new experience for me and this was an excellent one! I substituted one can of cream of mushroom soup with one can of cream of chicken soup.. also added a couple of chopped celery sticks. It is absolutely delicious. Definitely will be a go to recipe.
My family loved this recipe! It came together rather quickly and I have to admit I was skeptical about layering the ingredients over the rice but it came out wonderfully. My only complaint would be that the cheese on top started to get to brown. I would suggest baking it half way then the last 10 minutes of baking add the grated cheddar cheese on top. Otherwise a delicious dish served with a nice side salad for a well rounded dinner!
I reduced everything by about half for 2 cups of cooked rice – I thought it might be a little too “saucy” otherwise. I think the ratios would be perfect for 2 cups uncooked rice, then prepared! With that adjustment this was a wonderful weeknight meal that our family very much enjoyed! I used a can of mushrooms instead of fresh, and sauteed the chicken and onion before combining with the other ingredients, adding a little salt and pepper.
This is pure comfort food. It was interesting that everyone said it was ok, but then liked it even more and more as they ate it. Everyone had seconds.
Quick and easy recipe that the whole family enjoyed.
Came together quick. I pan fried the chicken and combined quick frozen thighs and breasts and seasoned them. (I like more seasoning for the chicken) I added garlic powder to the soups/mayo mix. 400 degrees was too high for my oven – did 400 for 25 min, then deceased to 350 for 10 min – came out steaming and tasty!