Rice, Broccoli & Chicken Casserole

 

bullet2 large stalks of fresh broccoli (frozen is okay, but fresh is better!)
bullet2 cups of uncooked rice
bullet1/2 stick butter or margarine
bullet1 can cream of chicken soup
bullet1 can cream of mushroom soup
bullet1/4 to 1/2 pound Velveeta, cut in chunks
bulletonion powder
bulletsalt
bulletpepper
bulletFresh boiled chicken or 2 large cans white meat chicken
bulletSteam broccoli.
bulletPrepare rice according to package directions.
bulletMelt butter or margarine in 9"x13" casserole dish.
bulletIn saucepan, heat soups.
bulletAdd Velveeta.
bulletHeat and stir until cheese is mostly melted.
bulletStir in the cooked rice.
bulletAdd onion powder, salt & pepper to taste.
bulletDrain broth from 2 large cans white meat chicken.
bulletStir in chicken and about 1/3 cup broth.
bulletStir in steamed broccoli.
bulletBake at 350 about 20 minutes to heat through.

 

From The Kitchen Of:    Linda Risener 

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