This is the second recipe for October Recipe Month. Fiona posted this on www.Facebook.com/TheBroadRoom and Diane tried it and made comments. It’s certainly simple and passes the ‘yummy’ test.
Broccoli and Chicken Bake
Recipe from Fiona Taylor’s mother-in-law
With comments and suggestions from Diane Scheepers
Serves four or five. Double the recipe for larger families.
Ingredients
* ½ a large broccoli
* 1 cup rice
* 1 cup cooked chicken and some bacon if you have some
* 3 eggs
* 1 cup rice
* 1 can mushroom soup
Instructions
Cook the broccoli until just tender.
Cook the rice.
Mix these together with the chicken, bacon, eggs, mayonnaise, and the soup.
Pour this into a greased oven dish and grate some cheese on top.
Bake at 180C (350 F) for 30-40 minutes or until a knife comes out clean.
Serve with salad or other veges.
Comments from Diane:
It was absolutely delicious. We decided we wanted roast chicken drums rather than shredded chicken in the pie, so we used a can of creamed corn as a replacement for the chicken and the mushroom soup. I imagine if we added some finely cubed pumpkin or similar, (or add grated pumpkin or carrot if you couldn’t be bothered cubing) and some finely chopped onion it would make it go further and up the veggie content. It is really versatile – you could add almost anything.
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