Chicken - broccoli - cheese and rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Chicken breast halves without skin; chopped |
| 6 | ounces | Processed American cheese; Velveeta Lite |
| 2 | ounces | Cheddar cheese; lowfat, grated |
| ¾ | cup | Brown rice; cooked |
| 2½ | cup | Chicken broth |
| ⅔ | cup | Celery; chopped |
| 1 | Whole bay leaf | |
| ½ | cup | Onion; chopped |
| ⅓ | cup | Green pepper; chopped |
| 20 | ounces | Broccoli; chopped |
| ⅓ | cup | Chicken broth; or water |
| 1 | cup | Mushrooms; fresh, sliced |
| 1 | tablespoon | Pimento; chopped, optional |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Curry powder |
| Salt and pepper; to taste | ||
Directions
Boil chicken with celery leaves, onion and bay leaf. Skim fat off broth and use to cook rice, reserving ⅓ cup for sauteing vegetables. Cook rice in broth. Add Velveeta Lite, stir to melt. Steam vegetables in broth until slightly tender. Combine all ingredients except grated cheese. Pour in casserole and bake at 350 degrees until hot and bubbly. Top with grated cheese.
NOTES : I like to substitute chopped turkey ham for the chicken breasts sometimes. It is a delicious twist to this favorite recipe.
Recipe by: First Place
Posted to TNT Recipes Digest, Vol 01, Nr 954 by Karin <iluv2cook@...> on Jan 20, 1998