Thursday, June 9, 2011

Chicken Rice Broccoli Casserole

A yummy version of chicken and rice.

1 lb. chicken breast
8 oz. broccoli, cut up
1/2 c. uncooked rice
3 slices bread, torn into pieces
salt and pepper
3 T. butter, melted
2 cans cream of chicken soup
1/2 c. mayo
1/2 c. sour cream
1/4 t. curry pwd.
1 1/2 c shredded cheese

Cook the chicken in saucepan with enough water to cover. Bring to a boil. Lower heat, cover and cook 20 min. Remove chicken. Reserve the stock. cut into bite-sized pieces. Set aside. Cook the rice, and add to chicken. Cook broccoli just till tender in boiling, salted water 2-4 minutes.
Pulse the bread into crumbs. Mix with butter.
In a saucepan, mix and heat soup, mayo, sour cream, and seasonings. Add up to 1 cup of stock, till the desired moistness. Stir together and spoon into 9X13 pan. Top with cheese and crumbs.

Bake 350 Degrees 45 minutes, or till bubbly.

Serve with hot rolls and salad

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