Recipe Ingredients
- ½ small yellow onion, finely chopped (about ¼ – ⅓ cup)
- 1 c. chopped celery
- 1 c. chopped mushrooms
- 2 c. cooked shredded chicken (about 1.5 pounds raw)
- 1 tsp. minced fresh sage
- 1 lemon, juiced (3 tablespoons juice)
- 16 oz. Daisy Brand Sour Cream
- ¼ c. chicken broth
- 10.8 oz. package Birds Eye Steamfresh Premium Broccoli Florets
- 10 oz. package Birds Eye Steamfresh Selects Whole Grain Brown Rice
- ½ c. sliced raw almonds
- 2 c. shredded Kraft Sharp Cheddar Cheese
- 1 c. crushed kettle-cooked potato chips
- salt & freshly ground pepper, to taste
Recipe Directions
- Preheat oven to 400 degrees F. Prepare 9X13 inch baking dish with cooking spray.
- Steam Birds Eye broccoli and brown rice in microwave according to the directions on the package.
- In a large mixing bowl, add onion, celery, mushrooms, chicken, sage, lemon juice and sour cream and stir to combine.
- Stir in chicken broth, broccoli, brown rice, and almonds and continue mixing until all ingredients are incorporated. Season liberally with salt and freshly ground pepper.
- Transfer mixture into greased 13 x 9 baking dish; top casserole with Kraft Sharp Cheddar cheese and potato chips.
- Bake 400 degrees F for approximately 25 – 30 minutes until cheese is bubbling and chips are golden in color.
