Saturday, August 18, 2007

Chicken and Broccoli over Rice

350° - 20 minutes. Serves 4

1 bag of frozen broccoli florets (regular sized bag, I sometimes use two bags)
4 cups cooked, chopped chicken
1 10 3/4 can cream of chicken or celery soup ( I use campbell's chicken gravy instead because of MSG)
1/2 cup mayo
1/4 teaspoon curry ( I use a little more)
1/2 cup Parmesan

* Cook broccoli according to package directions. Drain broccoli and spread in 9x13 pan. (I mash it a little with a fork once it's in the pan) In a separate bowl, mix chicken, soup, mayo, curry, and Parmesan cheese. Spread chicken mixture over the broccoli. Bake at 350 degrees. Cover it for 20 minutes and uncover it for the last 10 minutes. We serve this over hot rice.
* I have substituted fresh broccoli many times in this recipe. You just have to judge what you think will fit in the 9x13 pan. The broccoli should be about an inch thick on the bottom of the pan after you mash it a little.

source: Jenna's Fare

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