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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My husband claims to not like broccoli but has second helpings whenever I serve this casserole. Lemon bars are a great dessert to finish the meal.Kristin Zanetti, Milwaukee, Wisconsin Ingredients:
2 packages (6.2 ounces each) broccoli au gratin rice mix |
2-1/4 cups water |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 to 2 tablespoons dijon mustard |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
4 cups frozen broccoli florets, thawed |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a greased 13-in. x 9-in. baking dish, evenly spread rice from rice packages. In a bowl, combine the water, soup, mustard and contents of sauce packets from the rice; pour half over rice. Layer with chicken and broccoli. Pour remaining sauce over top.
2. Bake, uncovered, at 375° for 30-40 minutes or until chicken juices run clear and rice is tender. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
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