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.

Print Recipe

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.