Cooking Directions

• Heat the oven to 450°F.
• Heat the water or stock in a 4-quart saucepan over high heat to a boil.  Add the rice, broccoli and cauliflower.  Reduce the heat to low.  Cover and cook for 12 minutes.  Remove the saucepan from the heat and uncover.
• Squeeze the juice from the lemon half.  Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl.  Season with salt and black pepper.
• Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
• Pour the rice mixture into a 13x9x2-inch baking dish.  Stir in the spinach and peas.  Layer with the chicken, soup mixture and cheese.  Sprinkle with the bread crumb mixture.
• Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.

Ingredients

• 1.25 cups water
• 1.25 cups uncooked basmati rice
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 0.5 lemon
• 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1.333 cups milk
• 2.5 teaspoons curry powder
• 0.333 cup plain dry bread crumbs
• 2 tablespoons butter, melted
• 3 cups baby spinach
• 0.5 cup frozen peas
• 4 cups shredded cooked chicken
• 1 cup shredded sharp Cheddar cheese