Ingredients
|
1
|
cup
|
Carolina® Whole Grain Brown Rice
|
|
1/2
|
cup
|
onion, chopped
|
|
1/2
|
cup
|
mushrooms, sliced
|
|
1
|
Tbsp
|
margarine
|
|
2
|
cups
|
chicken, diced and cooked
|
|
1
|
pkg
|
frozen broccoli, thawed and drained
|
|
1
|
can
|
(10 3/4 oz.) condensed cream of mushroom soup
|
|
1
|
jar
|
(2 oz.) pimientos
|
|
1
|
cup
|
Cheddar cheese, shredded
|
Cooking Directions
Preheat oven to 350°F. Prepare 1-cup of rice according to package directions; should make about 3-cups of cooked rice.
In a skillet, sauté onions and mushrooms in margarine, until tender. Stir in cooked brown rice, cooked chicken, broccoli, soup, and pimientos. Pour into buttered shallow 1½-quart baking dish. Top with cheese and bake for 20-minutes.