3/1/2019 – This dish turned out great and we enjoyed many fantastic leftover meals. Mary created this based on other recipes and her experience.

10/6/2024 – Again, it was a great casserole and better with the addition of portabello mushrooms.

Ingredients

• Butter
• Yellow Onion
• Red Pepper Flakes
• Garlic Pods
• Broccoli
• Black Pepper
• Cheese sauce
• Cream of Chicken Soup – not diluted
• 1/2 can (measured in the soup can) of Half & Half
• Precooked lightly seared chicken
• Precooked Yellow Rice
• Panko bread crumbs, roasted garlic flavor

Preparation

1. Cook the 1 cup of yellow rice in 1 cup chicken broth plus 1 cup water.
2. Melt several tablespoons of butter in a skillet
3. Saute one medium yellow onion.
4. Add red pepper flakes
5. Add chopped garlic
6. Add broccoli – One large head separated with about 1 inch of the stalk. Cut into bite-sized pieces. cook until just crisp. As of 10/6/2024 intend to next time add more broccoli.
7. Add Pepper to taste – No salt as the soup will probably be salty.
8. Add cheese sauce (we used queso)
9. Add Cream of Chicken soup without adding the usual water.
10. 1/2 of the soup can of Half & Half
11. Add precooked, deboned chicken cut into bitesize pieces. They can be smoked or lightly seared after seasoning with creol seasoning.
12. Add sliced and roughly chopped mushrooms.
13. Place cooked rice in a baking dish and add ingredients from skillet. Fold together.
14. Cover with roasted garlic panko crumbs.
15. Bake at 350 for approx. 30 minutes.

Next time – add more broccoli.