2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Ground black pepper (optional)
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**