1 1/4 cups water or Chicken Stock
1 1/4 cups uncooked basmati rice
2 cups broccoli florets
2 cups cauliflower florets
2 cans Condensed Cream of Chicken Soup
1 1/3 cups milk
2 1/2 teaspoons curry powder
1/3 cup plain dry bread crumbs
2 tablespoons butter, melted
3 cups baby spinach
1/2 cup frozen peas
4 cups shredded cooked chicken
1 cup shredded cheese (mozzarella, swiss, montery jack)
Heat the oven to 450°F.
Heat the water in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.
1/2 lb. chopped broccoli – boiled OR steamed
8 oz. jar Cheese Whiz®
1 cup cooked rice
1 can condensed cream of chicken soup
Combine all ingredients in a greased casserole dish.
Bake in a 350 oven for 30 minutes.
1 pound ground meat browned
1 cup raw rice
1 can onion with beef stock soup
1 can cream of chicken soup
1 bell pepper chopped
Mix together in greased 8×8 casserole dish. Add 2 cans water soup size to the mixture. Cover and bake at 350 degrees for 1 hour — do not take lid off.
1/4 cup butter or margarine
1 onion, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chicken broth
1 (16 ounce) package frozen chopped broccoli, thawed
1 (5 ounce) can water chestnuts, drained and sliced
2 cups cooked rice
2 cups cooked, cubed chicken meat
1 (4 ounce) can sliced mushrooms, drained (I used fresh mushrooms)
salt to taste
1/2 teaspoon garlic powder, or to taste
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in a large skillet over medium heat. Saute the onion and celery until tender. Stir in the condensed soup and chicken broth. Add the broccoli, water chestnuts, rice, chicken, and mushrooms. Cook and stir briefly. Season with salt and garlic powder. Mix in Cheddar cheese, and pour the mixture into a 9×13 inch baking dish.
Bake for 30 minutes in the preheated oven, until heated through and bubbly.
We topped it with more cheddar cheese after baking & covered to melt the cheese.