Ingredients
10-3/4-ounce can cream of chicken soup
1-1/2 cups shredded Cheddar cheese
15-1/2-ounce can salmon, drained, reserving liquid
2 teaspoons prepared mustard
1 teaspoon seasoned pepper
3 cups cooked rice
10-ounce packed frozen chopped broccoli, thawed
Paprika
Directions
1 Heat soup, 3/4 cup cheese, 1/2 cup salmon liquid, mustard, and pepper in saucepan until cheese melts.
2 Add half of soup mixture to rice and broccoli.
3 Spoon into greased shallow 2-quart baking dish.
4 Top with flaked salmon.
5 Pour remaining soup mixture over salmon; top with remaining 3/4 cup cheese.
6 Sprinkle with paprika.
7 Bake at 350 degrees 20 minutes or until hot and bubbly.
MAKES 6 servings
10-3/4-ounce can cream of chicken soup
1-1/2 cups shredded Cheddar cheese
15-1/2-ounce can salmon, drained, reserving liquid
2 teaspoons prepared mustard
1 teaspoon seasoned pepper
3 cups cooked rice
10-ounce packed frozen chopped broccoli, thawed
Paprika
Directions
1 Heat soup, 3/4 cup cheese, 1/2 cup salmon liquid, mustard, and pepper in saucepan until cheese melts.
2 Add half of soup mixture to rice and broccoli.
3 Spoon into greased shallow 2-quart baking dish.
4 Top with flaked salmon.
5 Pour remaining soup mixture over salmon; top with remaining 3/4 cup cheese.
6 Sprinkle with paprika.
7 Bake at 350 degrees 20 minutes or until hot and bubbly.
MAKES 6 servings