Ingredients
- 1 can (10 ounce) chicken broth
- Water (combined with the broth, see instructions)
- 1 cup white rice, uncooked
- 2 to 3 cups roast pork, cooked (use leftover cooked pork roast, cubed, or can use how much you want, I used cooked leftover steak)
- 4 cups broccoli (one head, separated in flowers then steamed, save the large stem for something else)
- 1/3 cup onion, chopped finely
- 1 celery stalk finely diced
- 2 cans (10.75 ounce each) condensed cream of celery soup, undiluted
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon curry powder
- Salt (how much you want)
- Hot sauce (optional)
How to Make
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Step 1: Preheat the oven to 350 degrees, the grease a 13x9 inch casserole dish or baking dish.
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Step 2: Measure the chicken broth and water to make two cups. Pour into a saucepan. Add rice. Bring to a boil. Once boiling, reduce heat to low, cover and simmer for 18-20 minutes or until rice is tender.
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Step 3: When the rice is cooked, in a large bowl, mix together the cubed pork, rice and broccoli. In another bowl mix the onions with next 8 ingredients (make sure it's well mixed). Add the soup mixture to the pork mixture, stir until well mixed. Transfer to a 9x13 inch baking dish. Cover tightly with foil.
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Step 4: Bake for 45 to 50 minutes or until completely heated through.
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Step 5: Remove the foil for the last 10 minutes in the oven.
We hope you enjoy this recipe!
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