Elisabeth Bodey, Pioneer Electric Cooperative member
Yield
4 Servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Ingredients
1 cup rice
2 cups water
1⁄2 teaspoon salt
10 ounces frozen, chopped broccoli
1 pound precooked chicken breast (diced)
1 tablespoon lemon juice (plus 1tsp, divided)
10 1⁄2 ounces can cream of chicken soup
1⁄4 cup mayonnaise
1⁄2 teaspoon curry powder
1 cup shredded cheddar cheese
1⁄4 cup panko bread crumbs
Instructions
Cook the rice in water with the salt. While rice is cooking, start the casserole. Preheat the oven to 350 F. Steam broccoli until just tender. Grease an 8x8-inch pan. Spread the chicken and broccoli in the pan and sprinkle with 1 tablespoon lemon juice. In a small bowl, mix soup, mayonnaise, curry powder, and 1 teaspoon lemon juice. Spread over the chicken and broccoli. Spread cheese on top, sprinkle with breadcrumbs, and bake for 30 minutes, or until cheese is melted and casserole is bubbly. Serve over rice.
