Home Uncategorized BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

by Emy
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This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Ingredients:

  • 2 cups water
  • 2 cups uncooked instant rice
  • 2 (10 ounce) cans chunk chicken, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ¼ cup butter
  • 1 cup milk
  • 1 (16 ounce) package frozen chopped broccoli
  • 1 small white onion, chopped
  • 1 pound processed cheese food

Directions:

  • Step 1Preheat oven to 350 degrees F (175 degrees C).
  • Step 2In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • Step 3In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Step 4Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

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