Chicken Divine Bake

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• 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.
• preheat oven to 400 degrees f (200 degrees c).
• steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
• stir mushroom 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 the mushroom soup mixture over the chicken. sprinkle cheddar cheese over everything.
• bake in preheated oven until slightly browned on top, 35 to 45 minutes.