2 cups water
2 tsp vegetable bouillon powder
2 boneless, skinless chicken breasts
2 1/2 cups water
1 1/4 cups long grain white rice
2 cups frozen broccoli, chopped smaller
1 10 oz can of condensed cream of chicken soup
1/2 cup light sour cream
1/2 cup grated cheddar cheese
1/2 cup water
1/3 cup salad dressing (or mayonnaise)
1 tsp curry powder
Combine the first amount of water and bouillon powder in medium saucepan. Bring to a boil. Add chicken. Reduce heat to medium-low. Simmer, partially covered, for about 35 minutes until no longer pink inside. Drain. Let chicken stand until cool enough to handle. Cut into cubes. Set aside.
Combine second amount of water and rice in same saucepan. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 20 minutes (30 minutes if using brown rice) until rice is tender and water is absorbed. Transfer to ungreased 3 quart casserole.
Layer broccoli and chicken on rice.
Combine remaining 6 ingredients in medium bowl. Pour over chicken. Bake, uncovered, in 350 degree oven for about 1 hour until heated through. Serves 6.
* From Company's Coming "Most Loved Casseroles"
