Chicken broccoli casserole from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours (page 100) by Trisha Yearwood and Gwen Yearwood and Beth Yearwood Bernard

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Notes about this recipe

  • anya_sf on November 04, 2017

    This is very rich with the mayonnaise and cheese, but I really liked it. For convenience, I used a bag of frozen chopped broccoli. I did not think there was a enough rice relative to the chicken and sauce - think you could double it. I used brown rice, which worked well here to help cut the richness. I don't see how this serves 10, except as a side dish.

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