Chicken and Mushroom Rice au Gratin Recipe


Preparation: 10 minutes
Cooking time: 20 minutes

Makes about 6

1 (10-ounce or 284 ml) can concentrated cream of mushroom soup
1 cup milk
1-1/2 cups cooked long grain white rice
2 cups cubed cooked chicken breast
1/4 cup breadcrumbs
1/4 cup shredded cheddar cheese
2 tablespoons butter, cold, cut into 1/4-inch cubes

Pre-heat oven to 375 F. In a saucepan, heat the cream of mushroom soup and milk. Stir until smooth. Keep warm. Spray an 8-inch square glass baking pan with non-stick cooking spray. Place the cooked rice and the chicken in the pan. Pour soup mixture over rice. Sprinkle with breadcrumbs and cheddar cheese. Top with small bits of butter. Bake 20 minutes until heated through and the cheese is bubbly.

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