Thursday, January 12, 2012


This has always been one of my favorite comfort casseroles.  I have tried many recipes and they were just never quite right- leave it to Paula Deen.  (Thanks Kelley for bringing this to us- twice!) Don't worry we've lightened it up a bit.  A cup of mayo and cup of sour cream is just crazy for anyone.  We want this to be a favorite meal, not your last :)

2c rice, cooked
2 (10oz)pkgs frozen broccoli (thawed) OR 1 bag fresh florets (steamed), chopped
4-5 cooked chicken breasts, shredded
2 cans light cream of chicken soup
1/4c light mayo
1/2c light sour cream (or greek yogurt)
1c shredded sharp cheddar cheese
1T fresh lemon juice
1t curry powder
salt and pepper
1/2c dry white wine
1/2c grated parmesan cheese
1/2c bread crumbs or panko
2T butter, melted

Preheat oven to 350*  In a bowl combine soup, mayo, sour cream, cheddar, lemon juice, curry, s&p, and wine.  Stir well.  Spray a 9x13 or 2 square baking dishes.  Add rice, broccoli, chicken, and pour sauce over.  Stir to combine.  In a small bowl combine parmesan, bread crumbs, and butter.  Sprinkle over top of casserole.  Bake 30-45 min.  

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