Monday, August 24, 2020

Chicken, Rice, Broccoli and Cheese Casserole

I mixed a couple different recipes and adjusted the quantities of a few ingredients, and think this Chicken, Rice, Broccoli and Cheese Casserole turned out pretty darn good! As written, it will make an 8x8 casserole dinner. I especially like that the recipe uses pantry items, which can be very helpful these days... I've even seen canned chicken used in different versions. Nothing fancy, but it's a nice filling meal:@)

 This would also be a great way to use up some leftover turkey too:@)

Chicken, Rice, Broccoli and Cheese Casserole
2 C cooked rice
12 oz bag frozen broccoli, thawed and squeeze some liquid out-or large head of fresh broccoli lightly steamed
cooked, cubed chicken-I used half of a large breast, use as much as you'd like
10 oz can cream of mushroom soup
1/2 C milk or up to heavy cream-I used half and half
1/4 small onion, finely chopped
1 C shredded cheddar cheese, divided-can mix in some mozzarella if desired
a few small dots of butter for top
  1. Mix everything right in 8x8 casserole dish, but only stir in 3/4-ish C cheese. Sprinkle remaining cheese on top.
  2. Bake at 375 for 25 minutes.
  3. Brown top under broiler for a few minutes if desired-I did.
  4. Serve with your favorite seasoned salt.
Eat well and have a happy day:@)

5 comments:

  1. I am bookmarking this recipe and adding it to my meal plan.

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  2. Thank you for posting this recipe. I really like the ingredients, because most that I've seen use condensed soup mix (and I am not a fan).
    This is be a nice one to try as I have all the ingredients!

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  3. This sounds like a great casserole, and yes, readily available ingredients, which I have. Thanks, Lynn!

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  4. I haven't had anything like this in a long time, it sounds so good! Nothing satisfies more than a good casserole!
    Jenna

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  5. We eat a lot of chicken here and have chicken Gyros on the menu for tonight. Thanks for the recipe for this good dish!

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