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Title: Chicken, Rice, and Broccoli Casserole
Categories: Entree Leftover
Yield: 10 Servings
| AMERICA'S BEST LOVED RECIPES | ||
| 3 | c | Cooked chicken or turkey; cubed |
| 1 1/4 | c | Beef broth; can use chicken broth |
| 1 | c | Long grain rice |
| 1/4 | c | Butter; or margarine, cut up |
| 1 | cn | 10.1/2-oz. condensed French Onion Soup |
| 4 1/2 | oz | Jar sliced mushrooms; draind |
| 1/4 | ts | Garlic powder |
| 2 | pk | 10-oz. frozen chopped broc- coli OR broccoli spears; thawed |
| 1 | cn | 10.3/4-oz. cond. cream of mushroom soup |
| 2/3 | c | Milk |
| 1/4 | c | Mayonnaise or salad dressing |
| 1/4 | ts | Worcestershire sauce |
| 1 | c | Cheddar cheese; shredded, 4-oz. |
Preheat the oven to 325~. In a 3-qt. rectangular baking dish; stir together the beef broth, uncooked rice, butter, onion soup, mushrooms and garlic powder. Cover the baking dish tightly with aluminum foil. Bake about 1 hr.or until the rice is tender and the liquid has been absorbed. Remove from the oven. Increase the oven temp to 375~.
Stir the rice mixture. Top with the drained broccoli and chicken/turkey. In a med. bowl, stir together the milk, mayo, and worcestershire sauce. Spoon the mixture evenly over the chicken or turkey. Sprinkle with the cheese. Bake the casserole, covered, in the 375~ oven for 30 mins. Uncover and bake about 10 mins. more or until heated through.
Source: Nell Abels in _Bravo_ by The Greensboro Symphony Guild (Greensboro, NC)
From: Suewoodward
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