JULIE ROYLE
3 chicken breasts, cooked & shredded
2 1/2 cups cooked rice
16 ounces frozen broccoli, thawed
2 (10-ounce) cans cream of chicken soup
1 cup sour cream
3 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon curry powder
kosher salt & pepper to taste
1 to 2 cups grated cheddar cheese
Spread rice evenly in the bottom of a 9" x 13" glass baking dish. Top with chicken and then broccoli. Season top of broccoli with salt and pepper. In a medium bowl combine cream of chicken soup, sour cream, lemon juice, 1/2 teaspoon salt and curry powder. Mix well. Pour and spread evenly over broccoli. Top with grated cheese. Bake at 350° for 45 minutes.
No comments:
Post a Comment