Ingredients
1 tbsp butter
1 tsp vegetable oil
1 cup fresh mushrooms, chopped
½ cup onion, chopped
1 lb chicken breasts, boneless, cut into 1/2-inch pieces
2 cloves garlic , minced
10¾ oz cream of mushroom soup
1 cup pasteurized process cheese spread
3 cup cooked rice
10 oz frozen broccoli , thawed, drained, cut
8 oz water chestnuts, sliced, drained
½ cup sour cream
¼ tsp ground black pepper
vegetable cooking spray
1 cup Cheddar cheese, shredded
½ cup bread crumbs , or crushed croutons
Preparation
Melt butter with oil in a Dutch oven over high heat, swirling pan to blend.
Add chopped mushrooms. Cook and stir over high heat about 2 minutes.
Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread. Stir until cheese is melted.
Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream, and pepper.
Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees F, uncovered, for 15 to 20 minutes. Remove from oven.
Top with Cheddar cheese and breadcrumbs. Return to oven until cheese melts.
Take it out the oven and let it cool for 10 minutes before serving.
