Please Visit Our Sister Sites:


1/4 c. butter or margarine
1/4 c. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. curry powder
dash of pepper
6 servings instant rice,
1 can (4 oz.) sliced mushrooms
1 (13 oz.) evaporated milk
1 pkg. (10 oz.) frozen
broccoli spears, cooked and
1 chicken, cooked and cut in
large cubes
1 c. (4 oz.) shredded Monterey
Jack cheese

Melt butter in skillet. Saute onions until transparent.
Remove from heat. Stir in flour, salt, curry powder and
pepper. Drain mushrooms reserving liquid. Add water to make
1/2 cup liquid. Gradually stir into flour mixture in skillet.
Blend in evaporated milk until smooth. Add mushrooms. Cook
and stir over medium heat until sauce begins to thicken.
Arrange broccoli spears and chicken over cooked rice on a 13 x
9-inch baking dish. Pour sauce over; top with cheese. Bake at
375 degrees for 20 minutes or until bubbly around edges. Cool 5 to 15
minutes before serving. Makes 6 servings.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!