Cheesy Broccoli Chicken Casserole

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Heat vegetable oil in a skillet over medium heat. Sprinkle the chicken breasts with salt black pepper and 1 teaspoon of salt-free seasoning and pan-fry in the hot oil until lightly browned on both sides about 10 minutes per side. Cut the chicken breasts into bite-size pieces and set aside.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place the broccoli florets and sweet onion into the steamer basket cover pan and steam until broccoli turns bright green and is barely tender about 3 minutes.

In a large saucepan bring 3 1/2 cups of water to a boil and stir in the margarine until it melts. Pour in the contents of the two packages of rice side dish and reduce heat to a simmer. Cover and cook until rice is tender 7 to 10 minutes; turn off heat and allow to stand covered for 2 minutes.

Transfer cooked rice into a large mixing bowl and stir in the chicken broccoli and onion. Mix in the cream of chicken soup mayonnaise 2 cups of Cheddar cheese parsley 2 teaspoons of salt-free seasoning garlic powder curry powder lemon juice and Dijon mustard until thoroughly combined. Adjust salt and black pepper. Spoon the mixture into the prepared casserole dish and sprinkle 1/2 cup of Cheddar cheese over the top.

Bake in preheated oven until the casserole is bubbling and lightly browned about 30 minutes.