Ingredients
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2 tablespoons vegetable oil
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3 1/2 cups chicken breasts, cubed (about 1#)
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1 cup cold water
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1 tablespoon dry sherry or 1 tablespoon chicken broth
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1 (10 ounce) package frozen broccoli, chopped, thawed
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1 (10 ounce) can cream of chicken soup
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1 1/2 cups quick-cooking rice
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1/4 cup grated parmesan cheese
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons flour
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1 1/2 cups half-and-half
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1/4 cup swiss cheese, shredded
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1/4 cup chicken broth
Instructions
- Heat oil in a large skillet.
- Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
- Add water, sherry, broccoli, and soup.
- Bring to a boil.
- Add rice to the skillet and stir.
- Remove from heat and let stand for 5 minutes.
- Sprinkle with 2 tablespoons of the parmesan cheese.
- In a separate large saucepan, melt butter over low heat.
- Stir in flour.
- Gradually add the half-and-half, stirring continually until smooth.
- Boil for 1 minute.
- Add swiss cheese and remove from heat.
- Beat sauce with a wire whisk for 5 minutes.
- Beat in broth.
- Spoon chicken mixture in a serving dish.
- Pour sauce over chicken.
- Top with remaining parmesan cheese.