Ingredients

The following ingredients have 6 Servings
  • 6-8 cups cooked rice (I like Pearl or Japanese style rice for this dish)
  • 4-5 cups chopped broccoli
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 teaspoons chicken base flavor (Better than Bullion )
  • 1 teaspoon each salt and pepper
  • 4 cups milk (skim)
  • 1 cup mayo (regular or low fat)
  • 4 cups cooked chicken
  • 1 cup milk
  • 1-2 cups grated cheddar cheese
  • 6-8 cups cooked rice
  • 4-5 cups chopped broccoli
  • 4 cups chicken (about 2-3 large chicken breast halves)
  • 2 tablespoon olive or canola oil
  • salt and pepper
  • 2 can cream of chicken soup regular or low fat
  • 2 cans milk
  • 1 cup mayo light or regular
  • 1-2 tablespoons bottled lemon juice
  • 2 cups grated cheese
  • more milk to thin (if necessary)

Instruction

  • Cook rice, set aside.
  • Steam broccoli by placing on a plate or non metal pie plate with about 3 tablespoons of water, cover with a damp paper towel and microwave on high for about 3 minutes or until bright green. Remove and set aside.
  • Melt butter in a large pan over medium heat. Add flour and cook while whisking and butter and flour make a smooth paste. Cook for about 2 minutes. Add one package liquid chicken flavoring and salt and pepper. Slowly add milk to the mixture a little at a time, whisking while adding milk.
  • Cook until mixture thickens, about 3-4 minutes on medium-medium high heat. Continue whisking.
  • Add mayo, whisking until smooth. Add broccoli, chicken and cheese. If the mixture is too thick, add an additional cup of milk until desired consistency.
  • If baking (not necessary) grease a 9x13 pan. Spread cooked rice (it's okay if it is still hot) into the dish. Pour chicken and broccoli mixture over the rice. Bake for about 20 minutes at 350 degrees. Top with additional grated cheese last ten minutes of baking.
  • If serving without baking all ingredients together, scoop rice onto individual plates and spoon broccoli and chicken mixture over the top of the rice.