Chicken, Broccoli and Rice Bake

Wendy Reeder

 EastDell Ward

4 chicken breast halves

3 packages (10oz each) frozen broccoli cooked according to package directions, or 2 lbs. fresh broccoli, well trimmed and cooked until tender   crisp

1 can (10 1/2 oz) cream of chicken soup

1/2-cup milk

1/2-cup salad dressing or mayonnaise

1 cup grated Cheddar cheese

2 tsp. lemon juice

1/2-cup buttered crumbs or grated Parmesan cheese

4 cups cooked rice

Simmer chicken breasts in water (just cover) for about 30 minutes, or until tender.  (You may add a bay leaf, 1/2 medium onion, sliced & stalk of celery or two to season the stock for another use. *)

Remove chicken from broth and cool enough to handle.

Then remove skin and bones and slice or break into large pieces.

In a 9x9x2 inch pan, cover bottom of pan with rice.

Arrange broccoli, layered so that flowerets are out toward edge of pan.

Lay chicken meat over broccoli. 

Make a sauce by combining soup, milk, mayo or salad dressing.  Heat and stir until smooth.  Remove from heat and add cheese; stir until it is partially melted.  Add more milk if necessary to thin the sauce a little.

Add lemon juice.  Taste to correct seasonings.

Pour sauce over chicken and broccoli to cover chicken pieces completely.

Cover with buttered crumbs or Parmesan cheese.  Cover pan with aluminum foil and bake at 350* for about one hour.  Makes 5 to 6 servings.

 * I add a couple of extra chicken breasts and make

Chicken Soup.  This way I have two meals.