Saucy Broccoli Chicken Bake

By á-8003

*I use homemade cream of chicken soup. I estimate that 2 cans of soup equals about 3 cups of my homemade cream soup.

Ingredients

• 16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
• 3 cups cooked cubed chicken
• pepper
• 2 cans cream of chicken soup*
• 1/2 cup mayonnaise
• 1 teaspoon curry powder
• 1/2 cup chicken broth
• paprika, optional
• 2 cups (8 ounces) shredded cheddar cheese
• 1 1/2 cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.

4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.

5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.