Prep Time: 15 mins
Total Time: 1 hrs 15 mins
Serves: 9,Yield: 19×13 pan
About This Recipe
“This is an always favorite dish at our house. Cheezy and good. I got it from a BH&G casserole book. I changed it a little adding much more liquid so it is creamy.”
Ingredients
1 (10 1/2 ounce) cans mushroom soup
1 1/2 cupssour cream
1 1/2 cupsmilk
1 1/2 teaspoonsbasil( or italian seasoning)
1 1/2 cupsinstant rice
5chicken breast halves( , uncooked for slow bake, cooked for hurry up dinner)
2cupsshredded cheese
10ouncesbroccoli stems(optional)
Directions
Mix soup, sour cream, milk, and basil, and rice.
Put in a greased 9×13 pan.
Put chicken slices, cooked or uncooked on top.
Place broccoli spears between chicken if using.
Cover tightly with foil.
Bake 1 hour at 350 for uncooked chicken.
Bake about forty minutes for already cooked chicken.
If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
Last ten minutes put cheese on top.
You can uncover now so cheese doesnt stick.
Reviews
“I will definatly be making this again! this was so easy and would definatly serve 9 like the recipe says. I used the recommended amount of basil then after i put the chicken in the pan i sprinkled a light coat of the italian seasoning as well. The flavors turned out great! Made this for a Bargain Basement Tag (and im so glad i did)”