BROCCOLI-CHICKEN RICE SOUP
I transformed leftover chicken and rice into this tasty soup. It even passed the company test. -Karen Reed, Middletown, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, until tender, 3-5 minutes. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.
Nutrition Facts : Calories 442 calories, Fat 19g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1571mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g
WILD RICE WITH BROCCOLI SOUP
I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. -Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein.
BROCCOLI AND RICE SOUP
My husband asked me to make him something relatively mild for his stomach. He was coming off a cleans and didn't want to upset his stomach too much right off the bat. I thought soup should do the trick. He loved it. Hope you do as well. Note: I used Great Valley Rice Medley from Costco
Provided by Lori Mama
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice medley as per package directions until just done.
- About 30 minutes.
- Do not drain.
- In a large soup pot, on medium heat, melt butter with oil.
- Add carrot/onion and saute until onion is tender.
- Add garlic and saute until just fragrant.
- Add broccoli and also saute for 5 minutes.
- Add stock and rice with liquid.
- Simmer for 20 minutes.
- Season with salt and pepper to taste.
BROCCOLI WILD RICE SOUP
"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.
Nutrition Facts : Calories 178 calories, Fat 6g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
CHICKEN, WILD RICE BROCCOLI SOUP
Based on a recipe from Beatrice Ojakangas� book, The Best of Wild Rice Recipes. Beatrice is my favorite Finnish-American cookbook author. This is very earthy and perfect for fall and winter.
Provided by mersaydees
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wash wild rice in three changes of hot tap water; drain. Add rice, salt, and water to saucepan and heat to boiling. Reduce heat and cover. Simmer until rice is tender and has absorbed the water, about 30 to 45 minutes; for al dente rice, drain after 30 minutes. Rice should be tender but not mushy. Some kernels will be open, and others will be just tender. Set aside.
- Melt the butter in large heavy pot. Add the onion and mushrooms, sautéing for 5 minutes or until vegetables are cooked.
- Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender.
- Place the vegetable mixture into a blender or food processor and process until smooth. You may need to do this in batches. Add flour and cream; blend until smooth. Return pureed vegetables to pot.
- Heat to simmering and cook until thickened.
- Stir in the chicken and wild rice.
- Add salt and pepper to taste.
Nutrition Facts : Calories 344.9, Fat 19.6, SaturatedFat 10.8, Cholesterol 77.3, Sodium 767.8, Carbohydrate 27.4, Fiber 5, Sugar 4.3, Protein 17.4
EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE
No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.
Provided by B's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g
CHEESY CHICKEN, BROCCOLI & RICE CASSEROLE - NO CANNED SOUPS!
I modified Loves2Teach's great recipe for Cheesy Broccoli Rice (#67521) to make a main dish casserole without canned soups. Enjoy!
Provided by lolablitz
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil water, adding bouillon cubes.
- Add rice and broccoli and cook covered on low heat for 12-15 minutes.
- While rice is cooking, heat butter over medium heat in medium pan. Add onions and cook until softened and just starting to carmelize, about 8 minutes.
- Add garlic and cook an additional 2 minutes.
- Turn off heat, add thyme, chicken, mayonnaise and milk, stirring to combine.
- Once rice mixture is ready, remove from heat and dump in 9x11" glass pyrex pan.
- Add chicken and sauce mixture, 1 1/2 cups of cheese and mix well.
- Add salt and pepper to taste.
- Sprinkle remaining cheese on top.
- Cook at 350 degrees approx 25 minutes or until cheese is melted.
Nutrition Facts : Calories 504.4, Fat 21.5, SaturatedFat 11, Cholesterol 84.6, Sodium 707.3, Carbohydrate 49.5, Fiber 4.2, Sugar 3.1, Protein 28.3
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