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Broccoli and Rice Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 12, 2017 at 2:35 AM

Broccoli and Rice Casserole


This is my most-requested casserole. Every time I make it there are NO leftovers and everyone wants another one the next day. Unfortunately this recipe came along just after my cookbook went to press so it’s not in there, but it’s definitely going in the next one! Also, the more French fried onions the better, as far as I’m concerned, but feel free to decrease the amount or just omit them altogether if you want.



Broccoli and Rice Casserole

From www.supersizefamilykitchens.com

Serves 10-12


4 cups hot cooked rice

½ cup butter, melted

½ pound Velveeta, cubed

2 packages (12 ounces each) frozen broccoli, thawed

2 cans (10½ ounces each) cream of chicken soup

2-3 cups cooked cubed chicken

1 cup French-fried onions

Preheat oven to 350°. In a large mixing bowl, combine rice and butter. Stir in Velveeta until slightly melted. Add broccoli, soup, and chicken. Transfer to a greased 13 x 9 pan and bake for 20 minutes. Top with French-fried onions. Return to oven and bake for another 10 minutes.

Categories: All Recipes, Recipes-Main Dishes & Casseroles

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