Karen's Layered Chicken Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
rice-a-roni
chicken |
* |
| 16 | ounces |
broccoli, frozen
chopped |
|
| 4 | cups |
chicken
or turkey, cooked |
|
| 2 | cans |
cream of mushroom soup
or any cream soup |
|
| ½ | cup |
milk
or mayonaisse |
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
seasoned dry bread crumbs
|
*
|
| 1 | x |
mushrooms
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
rice-a-roni
chicken |
* |
| 462.4 | ml/g |
broccoli, frozen
chopped |
|
| 946 | ml |
chicken
or turkey, cooked |
|
| 2 | cans |
cream of mushroom soup
or any cream soup |
|
| 118 | ml |
milk
or mayonaisse |
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
seasoned dry bread crumbs
|
*
|
| 1 | x |
mushrooms
optional |
*
|
Directions
Prepare rice according to package directions. Pat into a long cake pan.
Top rice with broccoli, mushrooms, and chicken or turkey.
Blend together soup & milk or mayonnaise. Spread over top of casserole.
Sprinkle with cheese and bread crumbs. Bake in a 350℉ (180℃) oven for 30 to 40 minutes.
