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Cheesy Chicken And Rice

3 cups cooked long grain rice
1 package (10 oz.) frozen chopped broccoli, thawed and drained
8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
2 cups diced cooked chicken
1/2 cup chopped green onions
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded Cheddar cheese, divided
1 can (10 3/4 Oz.) condensed cream of chicken soup, undiluted

Combine rice and broccoli; spoon into a greased 12x8x2 inch baking
dish. In a large skillet, saute mushroom in butter until tender.
Remove from the heat. Add chicken and green onions; spoon over rice
mixture. Beat eggs, milk, salt and pepper; pour over all. Sprinkle
with 1 cup cheese. Spread soup over top. Bake, uncovered, at 350
for 30 minutes. Sprinkle with remaining cheese and bake 15 minutes
longer. Yield 6 servings.

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