I need a good recipe for a chicken & broccoli casserole with out using Mayo..?

2 cups water


2 cups uncooked instant rice


20 ounces canned chunk chicken, drained


1 can condensed cream of mushroom soup


1 can condensed cream of chicken soup


1/4 cup butter


1 cup milk


16 ounces package frozen chopped broccoli


1 small white onion, chopped


1 pound processed cheese food





Directions:





Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.





Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.I need a good recipe for a chicken %26amp; broccoli casserole with out using Mayo..?
The other two are basically the same as the one I was gonna give you, I never heard of a casserole using mayo!I need a good recipe for a chicken %26amp; broccoli casserole with out using Mayo..?
Use can of soup, celery or chicken would be fine.
try using lemon yogurt instead. Add a can of sliced water chestnuts or some unsalted peanuts for crunch.
2 cups sour cream


1/4 cup grated Parmesan cheese


1 cup shredded Cheddar cheese


salt and pepper to taste


1 clove garlic, crushed





2 tablespoons butter


1 (8 ounce) package wide egg noodles,


cooked


1 pound cooked, cubed chicken breast


meat


1 (10.75 ounce) can condensed cream of


chicken soup


1 cup sliced black olives





2 heads broccoli, cut into florets


1 teaspoon curry powder


DIRECTIONS:


1. Preheat oven to 325 degrees F (165 degrees C).


2. In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.


3. In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.


4. Bake at 325 degrees F (165 degrees C) for 30 minutes.
same as number one BUT used dried bread noodles like ones found in Chinese food instead of rice and when almost done top it with grated jack cheese
Chicken and Rice Casserole Recipes





1 tablespoon butter


1 teaspoon vegetable oil


1 cup chopped fresh mushrooms


1/2 cup chopped onion


1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces


2 garlic cloves, minced


1 (10-3/4-ounce) can cream of mushroom soup


1 cup pasteurized process cheese spread


3 cups cooked rice (1 cup uncooked)


1 (10-ounce) box frozen broccoli cuts, thawed, drained


1 (8-ounce) can sliced water chestnuts, drained


1/2 cup sour cream


1/4 teaspoon ground black pepper


Vegetable cooking spray


1 cup (4 ounces) shredded Cheddar cheese


1/2 cup breadcrumbs or crushed croutons





Melt butter in a Dutch oven with oil over high heat; swirl 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.





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