- 3 cups cooked long-grain rice
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 8 ounces fresh mushrooms, sliced
- 2 tablespoons butter or margarine
- 2 cups diced cooked chicken
- 1/2 cup chopped green onions
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded Cheddar cheese, divided
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- Combine rice and broccoli; spoon into a greased 12-in. x 8-in. x 2-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 degrees F for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes longer.