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

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