Mmmm! This recipe is adapted from the tea room in Perry, Iowa. It takes a little extra work but you can just throw baked potatoes in the oven with it and have a whole meal! There were also enough leftovers for another meal for our family which is unusual, so I think it was worth the time.
3 cups cooked rice (I used a mixture of rices, including wild rice.)
16 oz. package frozen chopped broccoli, thawed
3 cups cooked, diced chicken
1 cup shredded organic cheddar cheese
1 cup sliced fresh mushrooms or 2 cans organic mushrooms
2/3 cup mayonnaise (I use Hain's safflower.)
10 3/4 oz. can organic cream of mushroom soup or half-recipe of homemade
1 tsp mustard
1/4 cup Parmesan cheese
1/2 cup bread crumbs (I have used Ezekiel or homemade bread.)
2 T organic butter
Preheat oven to 350. In a lightly greased 9 x 13 pan, layer rice, broccoli, chicken, cheese, and mushrooms. In a small bowl, combine mayo, soup, and mustard. Pour over chicken mixture. Sprinkle with Parmesan cheese. Saute bread crumbs in butter until crisp. Sprinkle crumbs and parsley over top. Bake for 35 - 45 minutes or until bubbling hot.