Ingredients

1 Tbs. butter
1 tsp. vegetable oil
1 C. chopped fresh mushrooms
1/2 C. chopped onion
1 lb. boneless chicken breasts, cut into 1/2-inch pieces
2 garlic cloves, minced
1 10 3/4 oz. can cream of mushroom soup
1 C. pasteurized process cheese spread
3 C. cooked rice (1 C. uncooked)
1 10 oz. box frozen broccoli cuts, thawed, drained
1 8 oz. can sliced water chestnuts, drained
1/2 C. sour cream
1/4 tsp. ground black pepper
Vegetable cooking spray
1 C. (4 oz.) shredded Cheddar cheese|
1/2 C. bread crumbs or crushed croutons

Directions

Melt butter with oil in a Dutch oven over high heat, swirling pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so. Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream, and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product. Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.

Yeld: 8 servings