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Originally posted on March 21, 2009. I’ve changed the recipe a bit since then.
I do not know where this recipe came from.
I got it from a friend, who got it from a friend, who’d also gotten it from a friend. It’s like a chain letter, only you’ll love it.
Broccoli, Cheese, and Rice Casserole is supposed to be a side dish. It’s delicious and flavorful.
We never eat it as a side dish any more. When we make this, we open a can of shredded chicken and call it a meal.
This is equally good with frozen and fresh broccoli, in case you’re wondering. Use whatever you have on hand.
| Broccoli, Cheese, and Rice Casserole |
Ingredients
- 1 cup rice, prepared according to package directions
- 15 ounces of shredded chicken
- 1/2 cup finely diced onion (to hid the pieces from a small person who dislikes onion)
- 1/4 cup fat-free milk
- 3 ounces light Velveeta Light, cubed
- 3 ounces pepper jack Velveeta, cubed
- 2 tablespoons butter or stick margarine, softened
- 1 pound broccoli, chopped (if using frozen, it should be thawed and drained)
- 1 (10-3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Instructions
- Combine all ingredients in a large bowl, and spoon mixture into a 2-quart baking dish.
- Bake at 350 degrees for 30 minutes or microwave for 10 minutes.
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{ 4 comments… read them below or add one }
I was looking for a recipe just like this recently. I know what I’m making this week. Thanks!
This is very yummy!
Looks delish!!
I like your version with the addition of chicken. Yum. Thanks for linking up, this week.