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Broccoli, Rice, Cheese, and Chicken Casserole

Stephanie Back's
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Serves/Makes: 8
Ready in: 30-60 minutes

  • 2 cups water
  • 2 cups uncooked instant rice
  • 20 ounces canned chunk chicken, drained
  • 1 can (10.75 ounce size) cream of mushroom soup
  • 1 can (10.75 ounce size) cream of chicken soup
  • 1/4 cup butter
  • 1 cup milk
  • 1 package (16 ounce size) frozen chopped broccoli, thawed and drained
  • 1 small white onion, chopped
  • 1 pound processed Velveeta cheese, cubed

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

Bring the water and rice to a boil in a saucepan over medium-high heat. Once at a boil, cover the pan and remove from the heat. Let sit for 5 minutes or until all the liquid is absorbed then fluff with a fork.

Combine the rice, chicken, soups, butter, milk, broccoli, onion, and cheese in a bowl. Spoon into the prepared baking dish.

Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until the cheese is melted and the casserole is bubbly in the middle.


Recipe Source: cdkitchen.com

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