This is one of my favorite casserole recipes. My youngest son has made it the past few times we’ve had it and it is just so very yummy!
For the first part there are two options. One is with a homemade white sauce, or you can buy cans of soup. I will list both options.
- 2 cups of uncooked brown rice and 5 cups of water
- 20 oz or 1 large head of broccoli
- 2 cups of cooked chicken or turkey
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2-1 taspoon curry powder
- 1/2 cup sharp shredded cheddar
- 2 or more cups of bread cubes (great way to use stale bread)
- sliced almonds
Place the 2 cups of brown rice and exactly 5 cups of water in a large pot and bring to a boil. As soon as it is boiling, turn it down to low and set the timer for 40 minutes. Do not remove the lid at any time during the 40 minutes. When the timer goes off, turn the burner off and let it set until you are ready to serve. Ideally it will be done around the same time as the devon is done baking.
White Sauce Version:
- 6 T butter
- 6 T flour
- 1 c milk
- 1 c water + 2 bouillon cubes ( I often use frozen broth that I made instead of this)
- salt, pepper and thyme
Melt butter and slowly add the flour, once they have combined, slowly add the milk and thicken until you have a nice creamy sauce. Then add the broth. Keep stirring as it continues to thicken. Season to taste with salt, pepper and thyme.
Canned Soup Version: (instead of the white sauce)
2 cans of cream of chicken soup
Using a 9×13 baking dish, layer two 10-oz frozen broccoli spears (or about one large head of broccoli chopped into small pieces) My recipe says to cook the broccoli first, but I never do that. Next add a layer of 2 cups of cooked chicken or turkey. (leftover meat works well)
Mix together the soup/white sauce with mayo, lemon juice, and curry and spread evenly over the meat. Top with cheese, bread cubes and almonds (optional, but oh so delicious!). Bake at 350º for 25 minutes or until cheese is bubbly and golden.
Serve over brown rice.