This recipe is close to the recipe I made, but I didnt use broccoli or chicken and didnt put a topping on it. I used red bell peppers and onions. Dont remember using the soup either, but all the recipes I looked at used some kind of soup. Good luck at cooking it. Sure this casserole is heavy on the fat, but using brown rice or quinoa packs quite a bit of fiber--as does the broccoli. Anyway, this is comfort food at its finest. Enjoy! Cheesy Broccoli Rice Casserole •10 oz frozen broccoli florets, defrosted & drained •1 can (10.75 oz) cream of chicken soup •2 cup cooked rice •1 1/2 cups shredded cheddar cheese •1/2 cup cubed Velveeta* •1/2 cup evaporated milk or cream •2 tbs butter •1/2 tsp pepper •1/2 tsp salt •2 cups cooked cubed chicken (optional) •Topping: •1 cup Ritz cracker crumbs •2 tbs butter, melted Make Hidden Valley® Oyster Crackers *The Velveeta may be omitted. I add this as Velveeta stops any cheese sauce from separating and keeps it creamy. I happen to like it too, but if you dont, just leave it out. Preheat oven to 350 degrees F. Lightly spray a 1.5 quart oven-proof baking dish. Cut broccoli florets into pieces all about the same size. In a large microwave-safe bowl, combine soup, evaporated milk, butter and Velveeta. Microwave on HI for about 1 minute; remove and stir. If mixture still has large chunks of the Velveeta, then microwave an additional 30 seconds on HI. Remove and stir until almost smooth. Add cooked rice, broccoli, shredded cheddar, salt, pepper and chicken if using, to bowl with the soup/cheese mixture. Mix well. Turn into prepared baking dish. Mix Ritz crumbs with melted butter, so all crumbs are coated. Top casserole with buttered crumbs. Bake 30-35 minutes or until crumbs are browned and sauce bubbles on the edges of the baking dish. Read more: bakeatmidnite/2014/02/cheesy-broccoli-rice-casserole.html#ixzz3Ovgy7G94
Posted on: Thu, 15 Jan 2015 22:00:36 +0000
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