Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients
- 2 cups water
- 2 cups uncooked instant brown rice
- 4 chicken breast cooked and cut into bite size pieces
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 (16 ounce) package frozen chopped broccoli
- 1 small white onion, chopped
- 1 pound shredded cheddar cheese
- garlic powder, salt, pepper, italian season
- 1 large can mushrooms
Directions
1.Preheat oven to 350 degrees F
2.In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3.In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, milk, broccoli, onion, mushrooms, 1/2 of the cheese, spices to your liking. Sprinkle the rest of the cheese on top.
4.Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted and the casserole is starting to bubble on the edges.
Makes about 8 servings and can easily be made ahead and froze for a later time. The leftovers are excellent!
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