1/4 C plus 1 T butter divided
1/4 C all purpose flour
1 1/2 C half and half
1/2 C cooking sherry or water
2 cans (10.75oz) each condensed cream of chicken soup
2 pkg (10oz) each frozen cut or chopped broccoli thawed
1 C cooked rice
3-4 C cubed cooked chicken
2 C shredded cheddar cheese
1 C soft brread crumbs
- In a small saucepan, melt 1/4 cup of butter. Add flour, stirring occasionally 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 heat and set aside.
- Place the broccoli in an ungreased 13″x9″ baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir the shredded cheese into remaining sauce; pour over chicken.
- Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake uncovered @ 350 for 35-45 minutes or until casserole is heated through.