package (10 ounces) frozen broccoli spears, thawed and drained
1-1/2
cups cooked unsalted regular rice (1/2 cup uncooked)
1-1/3
cups French's® French Fried Onions, divided
1
can (10-3/4 ounces) condensed cream of chicken soup
1/2
cup sour cream
1/2
cup (2 ounces) shredded Cheddar cheese
1
teaspoon paprika
1/4
teaspoon curry powder (optional)
1
cup (5 ounces) cubed cooked chicken
Preheat oven to 350°F. In 10-inch pie plate, arrange broccoli spears with flowerets around edge of dish. (May be necessary to halve stalks to obtain enough flowerets.) To hot rice in saucepan, add 2/3 cup French Fried Onions, the soup, sour cream, cheese, seasonings and chicken; stir well. Spoon chicken mixture evenly over broccoli stalks. Bake, covered, at 350°F for 30 minutes or until heated through. Top with remaining 2/3 cup onions; bake, uncovered, 5 minutes or until onions are golden brown.
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