Rating: 4 stars
75 Ratings
  • 5 star values: 34
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

This has been a family favorite for over 15 years. It's easy to make and a crowd pleaser. It can also be made the day before and baked when you are ready to enjoy it.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered until just tender, about 4 minutes. Drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.

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  • Preheat an oven to 350 degrees F (175 degrees C).

  • Stir the cooked rice, chicken, Cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. Spoon the mixture into a 9x13 inch baking dish.

  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts

395 calories; protein 26.9g; carbohydrates 30.6g; fat 18g; cholesterol 68.3mg; sodium 703.1mg. Full Nutrition
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