Broccoli, Rice, Cheese, and Chicken Casserole recipes from cloudymarana -
In this Broccoli, Rice, Cheese, and Chicken Casserole recipes, I always share fresh, flavorful, (mostly) healthy recipes that I like to make and eat in my real, actual life, every day. If I don't eat it in real life, I won't put it in the blog. My goal is to inspire you with approachable and interesting foods, whether you cook for yourself, your family, roommates, or your friends.
now it's time to cook Broccoli, Rice, Cheese, and Chicken Casserole please refer to the following recipe
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
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.
