Broccoli and Chicken Casserole
Saved in 20 recipe boxes and 19 cookbooks
Ingredients
| 20 | ounces | broccoli, frozen | chopped |
| 2 | tablespoons |
butter |
or margarine |
| 1/2 | cup | celery | chopped |
| 1/2 | cup | onion | chopped |
| 1 | can | soup, cream of mushroom | fat-reduced, undiluted |
| 1 | can | soup, cream of chicken | fat-reduced, undiluted |
| 2 | cups |
milk, skim |
|
| 1 | jar | cheese spread | (8-ounce)* |
| 2 | cups | rice | cooked |
| 2 | cups | chicken | cooked, chopped |
| 1/2 | teaspoon | black pepper |
Directions
Cook broccoli according to package directions; drain and set aside.
Melt butter in a large skillet over medium-high heat; add celery and onion, and cook, stirring constantly, 3 minutes or until tender.
Remove mixture from skillet, and set aside.
Combine soups and milk in skillet; cook over medium heat, stirring often, just until thoroughly heated.
Add cheese spread, stirring until melted; remove from heat.
Stir in broccoli, celery mixture, rice, chicken, and pepper.
Spoon into a lightly greased 8-inch square baking dish.
Bake at 350 degrees for 30 minutes or until thoroughly heated.
Notes: This popular one-dish meal is made even better by relying on reduced- fat cream soups-perfect for casseroles.
Some supermarkets also carry a lighter version of process cheese spread; for testing, we used Cheez Whiz brand.
First published: 1996-01-27 last updated: 2012-03-31
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