Broccoli, Rice, Cheese, and Chicken Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
2 cups water
2 cups uncooked instant rice
20 ounces canned chunk chicken, drained
1 can (10.75 ounce size) cream of mushroom soup
1 can (10.75 ounce size) cream of chicken soup
1/4 cup butter
1 cup milk
1 package (16 ounce size) frozen chopped broccoli, thawed and drained
1 small white onion, chopped
1 pound processed Velveeta cheese, cubed
Directions:
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
Bring the water and rice to a boil in a saucepan over medium-high heat. Once at a boil, cover the pan and remove from the heat. Let sit for 5 minutes or until all the liquid is absorbed then fluff with a fork.
Combine the rice, chicken, soups, butter, milk, broccoli, onion, and cheese in a bowl. Spoon into the prepared baking dish.
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until the cheese is melted and the casserole is bubbly in the middle.
Recipe Location: https://www.cdkitchen.com/recipes/recs/283/Broccoli_Rice_Cheese_and_Chicken_Casserole47129.shtml
Recipe ID: 1986
Nutrition:
per serving: 646 calories, 39g fat, 40g carbohydrates, 39g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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