1 1/2 c. long-grain rice
3 c. water
Salt to taste
1 1/2lbs. broccoli spears, lightly steamed
3 cans cream of chicken soup
1 c. mayonaise
4-6 chicken breasts, cooked
1 tsp. curry
1/4 c. lemon juice
Parmesan cheese
1. Preheat oven 350*
2. Cook rice in the 3 cups of water and salt. Spread in bottom of greased baking dish.
3. Make sauce by mixing the soup, mayo, curry, and lemon juice. Place a thin layer of sauce over the rice and poke in.
4. Arrange broccoli spears on top of rice. Spread with a thin layer of sauce.
5. Arrange chicken on top of broccoli. Spread with remainer of sauce.
6. Sprinkle with Parmesan cheese. *Can also top with buttered bread crumbs, sprinkled with parmesan and/or cheddar cheese.
7. Bake in 350* oven for 20-30 minutes or until hot and bubbly with a lightly browned top.
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