Chicken Broccoli Casserole
- 1 (6 oz.) pkg. long grain and wild rice mix, cooked according to directions
- 1 (16 oz.) pkg. frozen chopped broccoli, thawed
- 3 c. cooked, diced chicken
- 1 c. American processed cheese, shredded
- 1 c. fresh, sliced mushrooms
- 1 c. mayonnaise
- 2 (10 3/4 oz.) cans cream of mushroom soup
- 1/2 tsp. dry mustard
- 1/2 tsp. curry powder
- 1/4 c. Parmesan cheese (or to taste)
- 1/2 c. crushed croutons or cracker crumbs
- 1 Tbsp. butter
- Preheat oven to 350u0b0.
- In a lightly greased or sprayed 9 x 13-inch pan, layer rice, broccoli, chicken, cheese and mushrooms. In a small bowl, combine mayonnaise, soup, mustard and curry powder.
- Pour over the chicken mixture.
- Sprinkle with Parmesan cheese.
- Saute croutons or cracker crumbs in butter and sprinkle over the cheese.
- Bake for 30 minutes or until bubbling hot.
long grain, broccoli, chicken, cheese, fresh, mayonnaise, cream of mushroom soup, dry mustard, curry powder, parmesan cheese, croutons, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009647 (may not work)