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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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
Ingredients
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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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© 2010 – 2016, Tara Ziegmont. All rights reserved.
I was looking for a recipe just like this recently. I know what I’m making this week. Thanks!
This is very yummy!
Looks delish!!
I like your version with the addition of chicken. Yum. Thanks for linking up, this week. 🙂