Cheesy Chicken Supper

READY IN: 25mins
Recipe by Chef shapeweaver �

I found this recipe in a 2006 TOH " Quick Cooking "Cookbook. It was sent to them by Waldon Upham of Eagle River, Alaska. As of right now I haven't tried this recipe, just wanted to put it here so I didn't have to look through all my cookbooks :) If you try this before I do, please let me know if anything should be changed.Sumitted to "ZAAR " on 4/15/09. EDITED: On 9/ 3/ 09, I finally got around to making this recipe and decided to add a bit of garlic powder and a bit more pepper to the finished dish. The amount you decide is up to you. The recipe reads to serve over rice,but I think that some sort of egg noodle would be better. Happy Eating and, " Keep Smiling :) "

Top Review by SmoochTheCook

This is an easy yummy recipe, for I've made a lot. I use 2 cans of the soup (reduced fat) and skim milk. When it's done in the skillet, I transfer to a baking dish and top with the cheese so it can all bake in the oven until it's time to take it out. Thanks for posting this. I was going to post it if I didn't find one like it. :)

Ingredients Nutrition

  • 2 cups frozen chopped broccoli, thawed
  • 1 teaspoon vegetable oil
  • 2 cups cubed cooked chicken breasts
  • 1 (10 3/4 ounce) can broccoli cheese soup
  • 12 cup milk
  • 12 teaspoon ground black pepper (to taste)
  • 12 cup shredded cheese
  • 12 cup French-fried onions
  • hot cooked rice


  1. In a large skillet over medium heat, heat the oil ,add broccoli and cook for 2 minutes or until broccoli is crisp tender.
  2. Stir in chicken,soup,milk and pepper; bring to a boil.
  3. Reduce heat; cover and simmer for 5 minutes or until the chicken is heated through.
  4. Top with the cheese and onions.
  5. Remove from heat, cover and let stand for 2 minutes or until cheese is melted.
  6. Serve over rice.

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