Total Time
1hr
Prep 20 mins
Cook 40 mins

From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Norma Dinger in the Meat, Poultry and Game category.

Ingredients Nutrition

  • 1 small onion, finely chopped
  • 4 tablespoons butter
  • 1 (8 ounce) package cheddar cheese or 1 (8 ounce) package Mexican blend cheese, shredded
  • 2 broccoli florets, cooked, drained and chopped
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 4 chicken breasts or 4 one whole rotisserie chicken, cooked and roughly chopped
  • 3 cups cooked rice
  • salt and pepper, to taste

Directions

  1. Preheat oven to 350°F.
  2. Saute onions in butter. After onions carmelize, stir in broccoli.
  3. Add soups and cooked chicken.
  4. Mix well.
  5. Add cooked rice and shredded cheese. Mix well again being careful not to mash rice or break up chicken.
  6. Bake in a 9" x 13" baking dish for 40 minutes.