Broccoli, Chicken, Cheese, and Rice Casserole

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, Chicken, Cheese, and Rice Casserole

5 from 2 votes

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Course Main Course, Main Dish

Ingredients

  

• 1 cup rice prepared according to package directions
• 15 ounces shredded chicken
• ½ cup onion finely diced to hid the pieces from a small person who dislikes onion
• ¼ cup fat-free milk
• 3 ounces light Velveeta Light cubed
• 3 ounces pepper jack Velveeta cubed
• 2 tablespoons butter or stick margarine softened
• 1 pounds broccoli chopped (if using frozen, it should be thawed and drained)
• 1 10.75 oz cans condensed reduced-fat reduced-sodium cream of mushroom soup undiluted, 10-¾-ounce

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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