Creamy, cheesy, perfectly cooked rice, juicy and this is what comes out:
Recipe Summary Broccoli, Rice, Cheese, And Chicken Casserole
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 | Cream Of Chicken Casserole With Rice
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
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
In 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.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Info | Cream Of Chicken Casserole With Rice
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
TAG : Broccoli, Rice, Cheese, And Chicken Casserole
Meat and Poultry Recipes, Chicken, Baked and Roasted,
Cream Of Chicken Casserole With Rice - Bake 20 to 30 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°f).
