Broccoli Cheese Rice Casserole With Chicken Recipes

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Steps:

• Preheat oven to 350°F.
• Grease glass 2 quart cake pan.
• Chop 2 cups frozen broccoli florets into small pieces, you can thaw for better cutting.
• Mix in pan cream of mushroom, cream of chicken, rice, water broccoli, and 1 1/2 cups of cheese.
• Smooth evenly in dish.
• Place the THAWED UNCOOKED chicken breast on top of the mixture.
• Season with whatever spices you like; for a kick, I always put chile power, crushed peppers, and garlic salt.
• Around the chicken put the remaining cheese to cover the mixture, but not the chicken.
• Place in over, do not cover, and bake for 25 minutes.
• The chicken will be fully cooked and the broccoli cheese rice mixture will be creamy and cooked as well.
• Enjoy!

Steps:

• In a bowl, mix rice, soups, broth and.
• combine with cut up chicken and broccoli. Mix in milk and cut up butter and onions. Mixture will be thick. Place in casserole dish. Spread layer flat. Sprinkle with shredded cheese.
• Bake covered with foil at 350 degrees for 30 minutes. Remove foil and continue baking another 10 minutes.
• Let stand for 10 minutes before serving. This allows it to set!
• This is more of a chicken bowl consistency not a layered casserole.

Steps:

• Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
• Boil broccoli till tender; drain.
• Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
• Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
• Lightly grease a 13 x 9 glass dish.
• Spread rice evenly over bottom of dish.
• Spread broccoli over rice layer.
• Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
• Spread chicken on top of cheese sauce and top with remaining sauce.
• If desired, sprinkle more shredded cheese on top.
• Bake at 350 for 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

Steps:

• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Steps:

• Saute onion in olive oil and set aside.
• Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
• Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
• Mix crackers crumbs with butter and sprinkle on top.
• Bake in a 350 degree oven for 30 minutes or until bubbly around edges.