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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 (10 ounce) can campbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup |
1 (10 ounce) can campbell condensed cream of celery soup or 1 (10 ounce) can low-fat cream of celery soup |
1/4 cup mayonnaise |
1 tablespoon curry powder |
1 tablespoon lemon juice |
3 cups cubed cooked chicken |
3 cups broccoli florets |
1/2 cup shredded mild cheddar cheese |
6 cups hot cooked rice |
Directions:
1. Combine soups, mayonnaise, curry powder and lemon juice in medium bowl.
2. Arrange cooked chicken and broccoli evenly in bottom of 2 qt (2 L) shallow baking dish.
3. Spoon soup mixture over top.
4. Sprinkle with shredded cheese.
5. Bake covered, in preheated 375°F (190°C) oven until top is melted and toasty- about 30 minutes.
6. Serve over cooked rice.
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