2-3 cups cooked chicken (both white and dark meat)
2-3 cups cooked rice
1 large (family) size pkg of chopped broccoli
2 cans cream of chicken soup
1 c mayonnaise or sour cream (I have used both)
1 tsp lemon juice
Salt and pepper to taste
1-2 tsp of paprika
1 cup shredded cheddar/colby/ cojack cheese
browned bread crumbs ( I like to use panko bread crumbs)
Blanch broccoli until no longer frozen (it doesnt have to be cooked all the way through). In a large bowel add the broccoli, cooked chicken, cooked rice. soup, mayo, lemon juice, s&p, paprika and shredded cheese. Mix to incorporated. Place into buttered large casserole dish. I use one that is longer and more shallow rather than a deep one. Sprinkle with buttered bread crumbs. Bake at 350 for 25-30 minutes. I serve with a salad.
Lower calorie/lower fat version (note I say LOWER calorie instead of LOW calorie): Use the reduced fat cream of chicken soup and the reduced fat mayonnaise. Eliminate the buttered bread crumbs. DO NOT SUBSTITUTE low-fat cheese. It doesnt have the same melting consistency as regular cheese and ends up being stringy and has a bizzare texture.
Small Family: reduce everything in half.
Really Small Family (for one or two): Make the small family recipe and freeze the other half. You will need to unthaw completely before you bake. The cheese, if well-incorporated into the casserole before freezing, should melt fine.
Suggestions: I use both white and dark meat for the chicken. Usually its the leftover chicken from baked chicken a few nights before. You can use either mayonnaise or sour cream. Either regular or reduced-fat. They both work. I have also replaced the chicken soup with a medium white sauce made with chicken broth or boullion instead of the milk. That helps to reduce the overall fat content as well and adds a layer of flavor that you loose with the canned soups. Also, Panko bread crumbs make a much crispier topping than the regular. They are lighter, not as heavy.
