Ultimate Cheesy Chicken Casserole
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 lbs chicken, cooked & cubed
- 10 cups cooked rice (approximately)
- 0.5 (10 1/2 ounce) can cheddar cheese soup
- 0.5 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can campbells broccoli cheese soup
- 2 cups frozen broccoli
- salt
- 3 cups shredded cheddar cheese
- 8 slices provolone cheese
directions
- Place first 7 ingredients in a 8x11 casserole dish along with chicken and soups.
- Mix together well.
- Top with cheddar and provolone cheese.
- Bake at 375 degrees for about 20 minutes, or until cheese is melted. Enjoy!
- Feel free to adjust amounts - I have to admit to being a "just throw it in" kind of cook, so my measurements are not by any means exact.
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Reviews
-
This was good and easy to make. I will admit I did not follow the amounts but did follow the ingredient list. I thought 10 cups of rice seemed like a bit much so I used 3 cups of cooked rice. I didn't measure the amount of chicken I put it- I just threw it in until it "looked right". I then added a can of mushroom and a can of broccoli and cheese soup. I followed the rest of the ingredients as written other then I didn't add any salt but did add some pepper. I made this for freezer tag 2008 so I did step one and two of the directions but instead of putting it in a dish I put it in a freezer bag and froze. I did add 2 cups of the cheddar cheese to the mixture also. The day I wanted to cook this, I pulled from the freezer and let it thaw in the fridge. I then dumped it in a dish and topped with more cheddar and the provolone and cooked as directed. This was good but I think next time I would mozz. cheese instead of provolone.
Tweaks
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This was good and easy to make. I will admit I did not follow the amounts but did follow the ingredient list. I thought 10 cups of rice seemed like a bit much so I used 3 cups of cooked rice. I didn't measure the amount of chicken I put it- I just threw it in until it "looked right". I then added a can of mushroom and a can of broccoli and cheese soup. I followed the rest of the ingredients as written other then I didn't add any salt but did add some pepper. I made this for freezer tag 2008 so I did step one and two of the directions but instead of putting it in a dish I put it in a freezer bag and froze. I did add 2 cups of the cheddar cheese to the mixture also. The day I wanted to cook this, I pulled from the freezer and let it thaw in the fridge. I then dumped it in a dish and topped with more cheddar and the provolone and cooked as directed. This was good but I think next time I would mozz. cheese instead of provolone.
RECIPE SUBMITTED BY
Hello! I'm a 28 year old mother of six...my husband and I both work full time, so the main factors in my menu tend to be quick, easy and inexpensive!! :) I am a paralegal, focusing mostly on family law and criminal law. I just took the qualifying test and am planning to attend law school in the fall of 2010.