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.

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Broccoli, Chicken, Cheese, and Rice Casserole

Course

Main Course, Main Dish

Servings

Ingredients

• 1 cup rice prepared according to package directions
• 15 ounces shredded chicken
• 1/2 cup onion finely diced to hid the pieces from a small person who dislikes onion
• 1/4 cup fat-free milk
• 3 ounces light Velveeta Light cubed
• 3 ounces pepper jack Velveeta cubed
• 2 tablespoons butter or stick margarine softened
• 1 pound broccoli chopped (if using frozen, it should be thawed and drained)
• 1 10-3/4 oz can condensed reduced-fat reduced-sodium cream of mushroom soup undiluted, 10-3/4-ounce

Course Main Course, Main Dish Servings Ingredients 1 cup rice prepared according to package directions 15 ounces shredded chicken 1/2 cup onion finely diced to hid the pieces from a small person who dislikes onion 1/4 cup fat-free milk 3 ounces light Velveeta Light cubed 3 ounces pepper jack Velveeta cubed 2 tablespoons butter or stick margarine softened 1 pound broccoli chopped (if using frozen, it should be thawed and drained) 1 10-3/4 oz can condensed reduced-fat reduced-sodium cream of mushroom soup undiluted, 10-3/4-ounce

Instructions

1. Combine all ingredients in a large bowl, and spoon mixture into a 2-quart baking dish.
2. Bake at 350 degrees for 30 minutes or microwave for 10 minutes.

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© 2010 – 2017, Tara Ziegmont. All rights reserved.