Description
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Ingredients
- 2 cups water
- 2 cups uncooked instant rice
- 2 (10 ounce) cans chunk chicken, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- ΒΌ cup butter
- 1 cup milk
- 1 (16 ounce) package frozen chopped broccoli
- 1 small white onion, chopped
- 1 pound processed cheese food
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan
- bring the water to a boil. Mix in the instant rice
- cover
- and remove from heat. Let stand 5 minutes.
- In a 9×13 inch baking dish
- mix the prepared rice
- chicken
- cream of mushroom soup
- cream of chicken soup
- butter
- milk
- broccoli
- onion
- and processed cheese.
- Bake in the preheated oven for 30 to 35 minutes
- or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8