1 1/4 cups uncooked long grain white rice
1/4 cup finely chopped celery
1 can (14.5 oz) chicken broth
1 cup water
1 teaspoon chicken bouillon granules
2 packages (10 oz. ea) frozen broccoli (3 cups fresh florets)
2 cups cooked chicken, cubed
1/8 teaspoon lemon pepper and salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1 can (10.5 oz) cond. cream chicken soup
1 1/2 cups shredded cheddar cheese
2/3 cup mayonnaise
1 cup milk
1 teaspoon lemon juice
1 1/2 teaspoons curry powder
1 1/2 cups soft breadcrumbs
2 tablespoons butter, melted
Preheat oven to 350 F. Spray the bottom and sides of a 9×13 pan with non-stick spray.
Sprinkle rice and chopped celery over bottom of pan. Combine chicken broth, water and bouillon; pour over rice. Thaw broccoli and arrange over top.
Toss cooked chicken with lemon pepper/salt, onion and garlic powder, and basil; arrange over broccoli and rice.
Mix together soup, 1-cup cheese, mayonnaise, milk, lemon juice, and curry. Pour soup mixture over chicken.
Toss melted butter with breadcrumbs and sprinkle over top. Bake Medley for 1 hour or until rice is cooked and top is golden brown. Garnish with remaining 1/2-cup cheese and additional steamed broccoli florets as desired.