Ingredients:
6 Boneless, skinless chicken breast halves
2 cups water
2 tsp. vegetable bouillon powder
1 1/4 cups long grain white rice
2 1/2 cups water
10 oz cream of chicken soup
1/2 cup light sour cream
1/2 cup grated cheddar cheese
1/3 cup light salad dressing
1 tsp curry powder
1/2 cup water
1 lb frozen cut broccoli, thawed and coarsely chopped

Instructions:
1) Cook chicken in first amount of water and vegetable stock in large uncovered saucepan for about 35 minutes until tender. Drain. Cool a bit. Cut chicken into cubes.
2) Cook rice in second amount of water in medium covered saucepan for about 20 minutes until water is absorbed and rice is tender.
3) Mix next 6 ingredients in medium bowl.
4) Spoon rice into ungreased 3 quart casserole. Cover with broccoli. Lay chicken over broccoli. Pour soup mixture over all. Poke with fork here and there to allow some liquid to drizzle down to bottom. Bake, uncovered, at 350 for about 1 hour.

Serves 6.

Submitted_by: Adriana Lorini
City: Woodbridge
State: ON
Country: Canada

md099901

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]