Total Time
1hr
Prep 30 mins
Cook 30 mins

A recipe for "in a hurry" dinners. I keep pre-cooked chicken in the freezer, or buy a deli roasted chicken for recipes like this. It is a snap to put together while you take your shoes off and put your feet up after a long day. You could even assemble before going to work and bake it when you get home.

Ingredients Nutrition

Directions

  1. Spray coat a 9x13-inch pan.
  2. Layer rice, broccoli, meat, cheese and mushrooms into pan.
  3. Combine soup, mayonnaise, mustard and curry.
  4. Pour over layers.
  5. Combine crushed croutons and melted butter.
  6. Top the layers.
  7. Sprinkle with Parmesan cheese.
  8. Bake at 350ºF.
  9. for 30 minutes.

Reviews

(4)
Most Helpful

I really loved this, the flavor was fantastic. I used leftover ham, no chicken and chopped up a few pieces of broccoli-I'm not a huge fan of mushy broccoli so I just washed it and tossed it in, they were perfectly crisp-tender and reheated well. Gotta say though, the girls 4&5 didn't like the cream soup sauce and husband said it would make a great side dish...lol I will make it again though, probably as a side dish and without the cream soup, but thank you for posting such a great idea.

CharityAnn March 26, 2007

This was good. I was intrigued by all the different layers to this so thought I'd try it. A little time-consuming since I had to boiol the chicken too, but we all liked it. Thanks.

HEP MEP November 07, 2003

My family really enjoyed this, and I liked that it's something different to do with all of our leftover ham. Great combination of ingredients. Makes a huge 13x9 casserole, so could easily split into two and freeze one for later. Also easy to prep ahead and bake when needed. Used Recipe #360192 with sautéed celery added, which is my usual sub for canned soup. Used frozen broccoli florets, 1 pound package, and light mayo from Whole Foods. I'm not a huge mayo fan, so for me, I could go with the equivalent of two cans of soup. I did include the seasoning package from the Uncle Ben's, and it was on the salty side, so I would adjust accordingly next time. Thanks for sharing the recipe!

LonghornMama April 20, 2013

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