Ingredients
1 1/2 -2 lbs Chicken Breast (or turkey), cooked, diced or shredded
1 Box Long Grain and Wild Rice, cooked according to package (I use Uncle Ben's Fast Cook)
3 Cups Brown Rice, cooked according to package (I make 4 servings on the package -
a little less than 3 cups of cooked rice)
2 Cans Cream of Mushroom Soup
1/2 Cup of Mayonnaise
10 oz Bag of Frozen Broccoli Florets cooked according to package (cut into bite
size pieces)
1 1/2 - 2 Cups Shredded Cheddar Cheese
Fresh Lemon Juice (optional)
Salt and Pepper to Taste
Directions
Preheat oven to 350 degrees F. Spray a 9x13 baking dish or comparable casserole dish with non-stick cooking spray. In a medium size bowl, mix mayo and mushroom soup, set aside. Next, layer your casserole in this order - Brown Rice, Wild Rice, Chicken, Broccoli, Sauce and top with Cheddar Cheese - see photos below. Cover with foil and place in oven on middle rack and bake for approximately 30 minutes, until completely heated through. Serve hot. Squeeze fresh lemon juice on top, salt and pepper to taste. Enjoy!
Tips
- To prevent the foil from sticking to the cheese, place toothpicks in the casserole
before you place the foil on top.
- You can substitute sour cream for mayonnaise. I always make a separate small
casserole for my little one with the egg allergy.
- You can use light mayonnaise & soups.
- You can substitute cream of chicken soup for cream of mushroom.
- You can use any rice you prefer - all white, all brown, wild rice or mix them up.
- Mushrooms are also a great addition to this casserole. Fresh or canned.
- Great recipe for leftover Thanksgiving turkey.