Broccoli, Chicken & Rice Casserole
Broccoli, Chicken and Rice Casserole recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
broccoli, frozen
chopped |
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
fat-reduced, undiluted |
|
| 1 | can |
soup, cream of chicken
fat-reduced, undiluted |
|
| 2 | cups |
milk, skim
|
|
| 1 | jar |
sharp cheddar cheese spread
(8-ounce) |
*
|
| 2 | cups |
rice
cooked |
|
| 2 | cups |
chicken
cooked, chopped |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
broccoli, frozen
chopped |
|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
fat-reduced, undiluted |
|
| 1 | can |
soup, cream of chicken
fat-reduced, undiluted |
|
| 473 | ml |
milk, skim
|
|
| 1 | jar |
sharp cheddar cheese spread
(8-ounce) |
*
|
| 473 | ml |
rice
cooked |
|
| 473 | ml |
chicken
cooked, chopped |
|
| 2.5 | ml |
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℉ (180℃) 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.
