6 chicken thighs
2 whole chicken breasts
2 reg. size boxes frozen broccoli spears
3 c. cooked rice
1 can cream of chicken soup
8 oz. mild Cheddar cheese
2 tbsp. mayonnaise
1/8 tsp. curry or ginger powder
2 hard, crusty rolls (preferably Italian) or your choice bread crumbs as topping
6 tbsp. butter

This dish is a great one for little ones to learn how to cook, and can involve all family members!

1. Prepare rice as directed on box to make 3 cups.

2. Boil chicken until tender when touched with fork. Approximately 30 minutes. Drain and cool. Cut chicken in chunks.

3. Steam or boil broccoli spears until tender when touched with fork. Approximately 10 minutes. Set aside.

4. In saucepan add cream of chicken soup (prepare as directed on label), slices of the 8 ounces Cheddar cheese, mayonnaise, 1/8 teaspoon curry powder and cook until cheese is melted, constantly stir ingredients.

5. In 9 x 13 inch casserole dish layer ingredients as follows: A) Rice; B) Broccoli; C) Chunks of chicken; D) Pour the cheese sauce over entire dish.

6. Grate bread crumbs over top of dish and add butter over bread crumbs as dabs so that the crumbs become crispy.

7. Bake at 350 degrees for 20-30 minutes. Serve with salad and enjoy!