A great way to turn leftover chicken or turkey into a meal complete with veggies.
1/4 cup plus 1 tablespoon butter, divided
1/4 cup all-purpose flour
1 1/2 cups half-and-half cream
1/2 cup cooking sherry or water
2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted
2 (10 ounce) packages frozen cut or chopped broccoli, thawed
1 cup cooked rice
3 to 4 cups cubed cooked chicken
2 cups shredded cheddar cheese
1 cup soft bread crumbs
In a small saucepan, melt 1/4 cup butter. Add flour, stirring until
blended. Stir in the cream and cooking sherry or water; cook and stir until
thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until
smooth; remove from the heat and set aside.
Place broccoli in an ungreased 13 x 9-inch baking dish. Cover with rice
and then half of the sauce. Top with chicken.
Stir shredded cheese into remaining sauce; pour over the chicken.
Melt the remaining butter and toss with bread crumbs. Sprinkle over the
Bake, uncovered, at 350 degrees F for 35-45 minutes or until heated