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| CHEESY CHICEKN BROCCOLI BAKE | ||||
| Yields 6 | ||||
| 1/2 cup uncooked long-grain rice 1 1/2 cup water 1 tsp. salt 1 (8 oz.) skinned and boned chicken breast 1 (10 oz.) pkg. frozen chopped broccoli 2 tbsp. butter or margarine 2 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 cup milk 3/4 cup (3 oz.) Cheddar cheese 2 tbsp. dry sherry 1/2 cup sour cream 2 tbsp. dry bread crumbs 2 tbsp. Parmesan cheese 1/4 tsp. paprika |
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| Combine rice, water and 1 tsp. salt in 1 1/2 qt. casserole (microwave safe). Cover with lid. Microwave on High 3-4 minutes, or until mixture boils. Cut chicken into bite-size pieces. Add to rice mixture. Cover. Microwave on Medium (50%) 15-17 minutes, or until liquid is absorbed, stirring once. Set aside. Microwave on High the broccoli in pkg. (remove foil overwrap, if necessary) 3-4 minutes, or until partially thawed. Add to rice. Set aside. Microwave on High the butter in, uncovered, 4-cup glass measure 30-45 seconds, or until melted. Blend in flour, 1/2 tsp. salt and pepper. Stir in milk until smooth. Microwave on High, uncovered, 3 1/2-4 minutes, or until mixture boils and thickens, stirring once during the last half of cooking time. Stir in shredded cheddar cheese and sherry. Add to rice mixture, along with sour cream. Mix lightly, cover. Microwave on High 3-4 minutes, or until bubbly around edge, stirring once. Combine bread crumbs, Parmesan cheese and paprika; mix well. Spoon over casserole. Microwave on High, uncovered, 3-4 minutes, or until heated through. | ||||