Summary
| Yield | |
|---|---|
| Source | Jocelyn Fogarty |
| Prep Time | 45 minutes |
Description
This recipe is from my friend Jocelyn. It tastes really fresh and light. She made it for me when I first came home with Elizabeth. She also recently made it for a church potluck and adapted it to use in a crockpot. I think the pot was wiped clean!
Ingredients
- 3 c Prepared rice (see below)
- 1 cn condensed cream of celery soup
- 1⁄2 c milk
- 1⁄2 t salt
- 1 t pepper
- 16 oz bag frozen broccoli florets
- 1 c bread crumbs
- 1 T butter
- 1⁄4 c parmesan cheese
- 1 chicken breast, cubed and browned
Instructions
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Prepare 1 c. rice with 2 c. water and 2 chicken bullion cubes.
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Grease 9x13 pan. Mix chicken, rice, cream of celery, milk, salt and pepper. Layer broccoli in bottom of pan. Spread chicken and rice mixture over broccoli. Melt butter and mix with bread crumbs. Sprinkle bread crumbs over casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350 until bubbly.
