Ingredients
1/4 cup plus 1 tablespoon butter, divided 1/4 cup all-purpose flour1-1/2 cups half-and-half cream1/2 cup cooking sherry or water2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 packages (10 ounces each) frozen cut or chopped broccoli, thawed1 cup cooked rice3 to 4 cups cubed cooked chicken2 cups shredded cheddar cheese1 cup soft bread crumbs Minced fresh parsley, optional
Preparation
In a small saucepan, melt 1/4 cup butter. Add flour, stirring 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 the heat and set aside.
Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. If desired, sprinkle with parsley before serving.
