BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

This Broccoli, Rice, Cheese, and Chicken Casserole recipe is a comforting and hearty dish that brings together the flavors of creamy cheese, tender chicken, and nutritious broccoli. It’s a perfect meal for busy weeknights or potluck gatherings, as it’s easy to prepare and sure to please a crowd. The combination of ingredients creates a rich and satisfying casserole that is both delicious and comforting. Plus, it’s versatile enough to customize with your favorite ingredients or dietary preferences. Overall, it’s a dish that I enjoy making and sharing with family and friends.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Ingredients:

• 2 cups water
• 2 cups uncooked instant rice
• 2 (10.1 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
• ¼ cup butter
• 1 cup milk
• 1 (16 ounce) package frozen chopped broccoli
• 1 small white onion, chopped
• 1 pound processed cheese food

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand for 5 minutes.
3. In a 9×13 inch baking dish, combine the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 36 minutes, or until the cheese is melted. Stir halfway through cooking to help cheese melt evenly.

FAQs:

1. Can I use fresh chicken instead of canned?
   • Yes, you can use cooked, shredded chicken breasts or thighs instead of canned chicken. Simply cook the chicken beforehand and shred it before adding it to the casserole.
2. Can I substitute the processed cheese with another type of cheese?
   • Absolutely! Feel free to use your favorite shredded cheese blend or even sliced cheese such as cheddar or Monterey Jack.
3. Can I use fresh broccoli instead of frozen?
   • Yes, fresh broccoli can be used instead of frozen. Just make sure to blanch or steam it until slightly tender before adding it to the casserole.
4. Is there a substitute for condensed cream of mushroom soup?
   • Yes, you can use condensed cream of celery soup or condensed cream of broccoli soup as alternatives.
5. Can I make this casserole ahead of time?
   • Yes, you can prepare the casserole ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if it’s cold from the fridge.
6. Can I add other vegetables to the casserole?
   • Certainly! You can customize this recipe by adding carrots, bell peppers, or peas for extra flavor and nutrition.
7. How long does this casserole last in the refrigerator?
   • It can be stored in the refrigerator for up to 3-4 days in an airtight container.
8. Can I freeze leftovers?
   • Yes, you can freeze leftovers in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Tips:

1. Add a crunchy topping: Sprinkle breadcrumbs or crushed crackers over the casserole before baking for a crunchy texture.
2. Boost the flavor: Season the chicken with herbs and spices like garlic powder, paprika, or Italian seasoning for extra flavor.
3. Make it healthier: Use low-fat or reduced-sodium versions of the cream soups and cheese for a healthier twist.
4. Serve with a side salad: Pair the casserole with a fresh green salad or steamed vegetables for a well-rounded meal.

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