Pollo con broccoli, formaggio e riso

Ingredienti

• 2 5 oz packages yellow rice i.e. Mahatmas (cooked per package directions)
• 1 10 oz can broccoli cheese soup
• 1 10 oz can cream of celery soup
• 1/2 cup mayonnaise
• 1 5 oz evaporated milk
• 1 2 oz jar diced pimiento (optional) (drained)
• 2 Tbsp butter (melted)
• 3 cups cooked rotisserie chicken (roughly chopped)
• 2 tsp rotisserie chicken seasoning
• 1 tsp garlic salt
• 1 tsp lemon pepper
• 3 cups shredded sharp cheddar cheese (divided use)
• 3 cups broccoli florets (lightly steamed crisp tender)
• 5 green onion (thinly sliced)

Preparazione

1. 1

   Preheat the oven to 350°F. Spray a deep 13x9-inch casserole dish with cooking spray. Set aside.

2. 2

   Cook the rice per the package instructions just until tender then drain and cool. This can be done in advance, if desired. Do not overcook.

3. 3

   In a medium size mixing bowl, whisk together the broccoli cheese soup, cream of celery soup, mayonnaise, evaporated milk, pimientos, butter, rotisserie chicken seasoning, garlic salt and lemon pepper.

4. 4

   Add the cooked rice, chopped chicken, 2 cups cheese, steamed broccoli and green onions. Stir until fully combined.

5. 5

   Pour into the prepared dish, then sprinkle with the remaining 1 cup of shredded cheese.

6. 6

   Bake for 35-45 minutes until heated through and bubbly around the edge.

7. 7

   Let stand for 5 minutes, then serve.