Family Chow Hall

Cheesy Broccoli and Rice

December 12th, 2006

I think everyone’s got their own version of a casserole that involves cheese, broccoli, rice, and chicken. There are a lot of different ways to combine these ingredients and no matter how you do it, it turns out to be a pretty likeable dish.

Last Friday, I had a vague idea that I would be making this — I had two leftover chicken breasts in the fridge, already cooked. I had broccoli. I ALWAYS have Velveeta cheese and there’s usually a pretty good chance I’ve got some kind of cream soup and rice.

I will just tell you how I quickly combined everything with a minimum of effort —

Chicken/Broccoli/Cheese/Rice Casserole
serves 4-6

2 c. cooked chopped chicken
2-3 c. chopped fresh broccoli
1/4 c. minced green onion
1/4 c. diced celery
(I had these things handy, so they went in, too)
1 can cream of chicken soup
three thick slices of velveeta, cubed
1 c. rice - uncooked
1 c. water
1 c. milk
salt and pepper to taste

Start with the veggies — put some water in a saucepan and “steam” them until the broccoli begins to soften. Place the veggies in the bottom of a greased 9 x 13 pan.

Combine all of the other ingredients and pour it over the broccoli. Stir it a little to get an even distribution of cheese.

Cover this with foil and bake for 40 minutes at 350. Then remove the foil and bake another 10 minutes.

My family practically licked the pan clean. That’s usually a pretty good sign that they liked it.

Entry Filed under: Casseroles, Recipes, Supper, chicken