Ingredients
- 2 cups of cooked rice
- 3 cups of chopped broccoli, cooked
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon of fresh lemon juice, optional
- 1 (10 ounce) can of cream of celery soup
- 1-1/2 cups of grated Cheddar cheese, divided
- 1/4 teaspoon garlic salt
- 15 turns of the pepper grinder
- 4 cups of shredded cooked chicken
- may use fresh green beans instead
Preparation
Step 1
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick spray. Traditionally, this dish is mixed together and spread into the pan. This recipe called for the mixture to be placed into the baking dish in layers. Use whatever method you prefer.
To layer, spread the rice in the bottom of the pan and top evenly with the broccoli; set aside. In a separate bowl, whisk together the sour cream, mayonnaise, lemon juice and cream of celery soup. Add the garlic salt, pepper, Cajun seasoning; mix. Add one cup of the cheese and the chicken. Spread mixture over the top of the broccoli layer and smooth out.
Bake uncovered, at 350 degrees, in the upper section of the oven for 30 minutes. If you bake this too close to the heat source, you may end up with crunchy rice on the bottom! Remove and add the crumb topping and the remaining 1/2 cup of cheese on top. Return to the oven and bake another 10 minutes or until the crumbs brown and cheese melts. Check the center to make sure it is cooked through. Let sit for a few minutes to settle before serving. Can freeze.