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Broccoli, Rice, Cheese, and Chicken Casserole Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • 3In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • 4Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 756 cals
  • 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
  • 1/4 cup butter
  • 1 cup milk
  • 1 (16 ounce) package frozen chopped broccoli
  • 1 small white onion, chopped
  • 1 pound processed cheese food
Nutrition

Amount per serving ( 5 total)

  • Calories:
    756
    38%
  • Fat:
    30.8
    47%
  • Carbs:
    82.7
    27%
  • Protein:
    36
    72%
  • Cholesterol:
    110
    37%

Based on a 2,000 calorie diet

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