Cheesy Broccoli Rice Casserole Recipe 435

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:

• In large bowl, combine soups and Velveeta. Microwave til melted and creamy. About 5 minutes, stirring occasionally.
• Stir in broccoli and rice.
• Pour into greased 13x9-inch pan or glass baking dish.
• Stir cracker crumbs into melted butter and sprinkle evenly over top.
• Cover and bake at 350ºF for 30 minutes.
• Uncover and bake 10-15 minutes longer. Or til casserole is bubbly and crumbs are golden.

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:

• Preheat oven to 350°F. Melt 2 tablespoons butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat. Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use. Melt remaining 4 tablespoons butter in a large shallow dutch oven or ovenproof skillet over medium heat. Add onion and celery to dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to dutch oven, and stir in 1/2 teaspoon kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined, mixture will be dry. Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid. Bake at 350°F for 25 to 30 minutes or until rice is tender and liquid is absorbed. Remove dutch oven from oven; increase oven temperature to broil. Microwave broccoli, 1/4 cup water, and remaining 1/2 teaspoon kosher salt in a covered microwave-safe bowl at high about 2 minutes or just until broccoli is tender and bright green. Drain and pat broccoli dry. Stir broccoli into rice mixture in dutch oven. If desired, transfer mixture to a broiler-safe serving dish coated lightly with cooking spray. Sprinkle breadcrumb mixture over broccoli mixture. Place on middle oven rack, and broil 2 to 3 minutes or until topping is golden brown. Let casserole stand 5 minutes before serving.

Steps:

• Saute vegetables in butter until clear.
• Cook broccoli according to package directions and drain well.
• Add soup and cheese to broccoli.
• Stir in sauted celery and onions.
• Stir in rice and seasonings.
• Put into greased casserole dish, top with breadcrumbs.
• Bake at 350 degrees for 30-45 minutes.