Ingredients Jump to Instructions ↓

  1. 2-2 1/2 lbs (approx) bonless skinless chicken pieces

  2. 2 cups minute rice, white or brown (i have used Uncle Ben's seasoned 5 minute rice too)

  3. 1 can chicken broth (low sodium)

  4. 4 cups fresh broccoli or 1 10-12 oz. bag frozen broccoli (green beans work well too or peas and carrots, whatever you like)

  5. 1 can cream of mushroom, chicken or celery soup (your choice)

  6. 1 cup mayonaise (Light) juice of

  7. 1/2 lemon

  8. 1 tsp Worcestershire sauce salt and pepper to taste approx

  9. 1 tsp salt

  10. 1/2 tsp pepper

  11. 2 cups shredded cheese of your choice (cheddar, mozzerella, mixture??? I use Low fat)

  12. 1 cup Italian seasoned bread crumbs

  13. 1/2 cup grated parmesan or romano cheese

  14. 1/4 cup fresh parsley chopped

  15. 1 tsp tabasco sauce or 1/2 tsp cayenne pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375, lightly grease baking pan with cooking spray or cannola oil. Prepare chicken by rinsing off and slicing into desired pieces or (leave whole and pound to flatten slightly.) mix lemon juice, worcstershire, mayonnaise and cream soup, (tabasco or cayenne if desired)in a small bowl, set side. In a preferably glass 13 x 9 baking dish, evenly spread rice over the bottom, pour chicken broth over the top. Layer the chicken on top of the rice, layer choice of vegetable over the chicken, sprinkle salt and pepper to taste over the top. Pour the cream soup mayo mixture evenly over the top of the vegi's, cover with foil and bake 35-40 minutes,(if using bone in chicken cook for 10 minute longer) remove from oven, remove foil sprinkle with shredded cheese, top with bread crumbs and grated parmesan cheese. (you can pre mix them if you like) put back in the oven for approx 10-15 minutes, until the top is slightly browned and cheese is melted. remove from oven sprinkle with Parsley if desired let stand for 5 minutes, serve hot! store leftovers in a sealed container in the frig for 3-4 days, or freeze and use another time.


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