Chicken, Rice Broccoli Casserole (Recipe)

Ingredients

1 3 1/2-pound broiler-fryer chicken, cooked or 3 cups cubed, cooked chicken or turkey

1 1/4 cups beef broth

1 cup long grain rice

1/4 cup butter or margarine, cut up

1 10 1/2-ounce can condensed French onion soup

1 4 1/2-ounce jar sliced mushrooms, drained

1/4 teaspoon garlic powder

2 10-ounce boxes frozen chopped broccoli or broccoli spears, thawed and drained

1 10 3/4-ounce can condensed cream of mushroom soup

2/3 cup milk

1/4 cup mayonnaise or salad dressing

1/4 teaspoon Worcestershire sauce

1 cup shredded cheddar cheese (4 ounces)

Steps

1. Preheat the oven to 325°.

2. If using a roasting chicken, remove the meat from the bones and cut the meat into cubes; set aside.

3. Meanwhile, in a 3-quart rectangular baking dish, stir together the beef broth, uncooked rice, butter or margarine, undiluted French onion soup, mushrooms and garlic powder.  Cover the baking dish tightly with aluminum foil.  Bake in the 325° oven about 1 hour or until the rice is tender and the liquid has been absorbed.  Remove from the oven.  Increase the oven temperature to 375°.

4. Stir the rice mixture.  Top with the drained broccoli and chicken or turkey.

5. In a medium bowl, stir together the undiluted cream of mushroom soup, milk, mayonnaise or salad dressing and Worcestershire sauce.  Spoon the mixture evenly over the chicken or turkey.  Sprinkle with the cheddar cheese.  Bake the casserole, covered, in the 375° oven for 30 minutes.  Uncover and bake about 10 minutes more until heated through.

Tips:

Homemade or purchased chicken broth can be used for the beef broth.

For a less salty flavor, use reduced sodium condensed cream of mushroom soup.  Also use reduced-sodium cheddar cheese.

If you are taking this dish to a potluck or picnic, time the cooking so that the casserole is done just before it's time to leave.  Then cover the pan with aluminum foil and wrap in several layers of newspaper, or place the pan in an insulated carrier to keep the dish hot.  Afterwards, try to chill any leftovers within 2 hours because food safety experts recommend discarding cooked meat poultry that sits at room temperature for 2 hours or longer.

From : America's Best-Loved Community Recipes