2 boneless chicken breasts sliced in half
2 crowns fresh broccoli
1 cup basmati rice cooked with ground saffron for color
1 can cream of mushroom or chicken soup
1 cup mayonnaise
1 tsp lemon juice
1.5 tbsp sherry
grated pecorino romano cheese
Seasonings: salt, pepper, garlic powder, paprika, nutmeg,
To make the croutons:
Cut bread into cubes. Sprinkle olive oil, salt, pepper, garlic powder and parsley. Toss and bake at 425 degrees until light brown. Don't overcook because you need to add these to the top of the casserole for a few minutes to heat.
Cut the brocolli off the stems and cut into bite size pieces. Cook until still bright green with olive oil, salt, pepper, and garlic powder. Drain when cooked.
Cook one cup of basmati rice with 2.5 cups fat free chicken broth and salt.
Season chicken breasts with salt, pepper, garlic powder, paprika and a small amount of nutmeg. Cook on both sides. Don't overcook. They cook fast.
When done, cut into bite size pieces.
Mix cream of mushroom soup, mayonnaise, lemon juice, sherry and a 1/4 tsp nutmeg.
Spray the bottom of casserole with Pam. Layer chicken, broccoli, rice, sauce and sprinkle with cheese. Cook at 350 degrees until bubbly and cheese is lightly browned. Add the croutons to the top and cook about 5 minutes until heated.
Cool and enjoy!