Wednesday, August 22, 2012

{Cheesy Brocolli Chicken Rice Caserole}

I know, I know. There are TONS of different casserole recipes that include these main ingredients, each varying a little bit from the last.

Let me tell you. This is the best one. Hands down. Even Ben requests this at least once a week. This is my go to recipe that I take when I'm bringing dinner to someone (baby, death, etc) and when someone asks me for a quick meal idea. It's easy, relatively quick, and it is great leftover-if there is any. It's that good.

What you'll need:
-1 can cream of chicken or mushroom (I prefer cream of chicken but for you vegetarians cream of mushroom tastes just as good)
-8 oz. Velveeta cheese
-1 cup cooked rice
-1 cup chopped broccoli florets (I use a little less than 1 bag of the broccoli steamers)
-1 cup shredded chicken (I use rotessaire chicken from the store)
-9 X 13 in. baking dish greased

To begin, chop the Velveeta into small chunks and place in a large pan along with the cream soup. It needs to be LARGE!

Stir continuously until smooth. Make sure to keep the heat low. You don't want the mixture to burn.

Next, add the cooked rice and stir throughouly.

Add chicken and brocolli

and stir until everything is mixed well. Try to avoid eating it straight out of the pan.

Spoon mixture into a greased 9X13in. pan (mine was dirty so I used 2 round ones). Bake for 20 minutes at 350 degrees.


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