Cheesy Chicken Brocolli And Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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THIS DISH IS A FAVORITE OF MY FAMILY. GREAT DISH TO FREEZE AHEAD OF TIME, TAKE TO REUNIONS OR FOR POT LUCK. THIS IS VERY MUCH A COMFORT FOOD! GREAT WITH GARLIC BREAD AND SALAD Ingredients:
4-5 chicken breast or chicken fillets |
2 yellow onions diced |
1 cup green onions diced |
1 bell pepper diced |
1 cup of chopped celery |
parsley |
1 small package of frozen brocolli (thawed before cooking) |
1 can of mild or hot rotel tomatoes |
1 can of cream of mushroom soup |
1 can of cream of chicken soup |
2 cans of chicken broth or chicken bullion cubes |
1 large box of velvetta cheese (can use light or less fat velvetta cheese) |
2 cups of rice (i use zaterans rice) |
you can also sautee mushrooms or mushroom pieces and stems to add to this recipe. |
Directions:
1. BOIL YOUR CHICKEN WITH YOUR SEASONINGS, PARSLEY, ONIONS, BELL PEPPER AND CHICKEN BROTH OR BULLION CUBES. SAVE YOUR BROTH WHEN THE CHICKEN IS DONE.
2. WARM THE BROCCOLI WHILE THE CHICKEN IS BOILING, WHEN DONE, DRAIN THE WATER OFF THE BROCOLLI
3. COOK 2 CUPS OF RICE
4. IN A LARGE POT, ADD YOUR ROTEL TOMATOES, CREAM OF MUSHROOM AND CHICKEN SOUP AND VELVETTA CHEESE. COOK ON MEDIUM HEAT OR LOWER SO CHEESE WONT STICK. YOU CAN ALSO ADD SOME OF THE CHICKEN BROTH TO YOUR DESIRED CONSISTENCY.
5. WHEN CHICKEN IS COOL, YOU CAN EITHER SHRED OR CUT INTO BITE SIZE PIECES.
6. IN A LARGE CASSEROLE DISH, ADD RICE, CHICKEN, BROCCOLI, THE ONIONS , CELERY AND BELL PEPPER OUT OF THE BROTH AND CHEESE MIXTURE, COMBINE TOGETHER. IF TOO THICK ADD MORE BROTH. TOP WITH MORE CHEESE IF DESIRED AND BAKE AT 375 DEGREES FOR 30 MINUTES OR UNTIL SIDE OR BUBBLY.
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