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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This great recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! For a change, I sometimes substitute frozen carrots for half of the broccoli. Ingredients:
1/2 cup butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
1/2 cup cooking sherry or water |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 packages (10 ounces each) frozen cut or chopped broccoli, thawed |
1 cup cooked rice |
3 to 4 cups cubed cooked chicken |
2 cups (8 ounces) shredded cheddar cheese |
1 cup soft bread crumbs |
Directions:
1. In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
2. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
3. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. Yield: 8-10 servings.
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