BROCCOLI CHEESE POTATO CASSEROLE RECIPES

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BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE RECIPE ...



Broccoli, Rice, Cheese, and Chicken Casserole Recipe ... image

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     Baked and Roasted Chicken

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

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, CarbohydrateContent 82.7 g, CholesterolContent 109.5 mg, FatContent 30.8 g, FiberContent 3 g, ProteinContent 36 g, SaturatedFatContent 15.2 g, SodiumContent 1642.3 mg, SugarContent 7.6 g

SOUTH YOUR MOUTH: BROCCOLI & CHEESE CASSEROLE



South Your Mouth: Broccoli & Cheese Casserole image

A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. Perfect for potlucks and holiday dinners!

Provided by Mandy Rivers | South Your Mouth

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Number Of Ingredients 12

2 lbs fresh broccoli florets
1 small onion, finely diced
1 10-oz can condensed cheddar cheese soup
1/2 cup milk
1/2 cup mayo
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon dried mustard
1/2 teaspoon salt
8 ounces sharp cheddar cheese, shredded
1 sleeve butter crackers (such as Ritz)
1/4 cup butter, melted

Steps:

  • Bring a large pot of water to boil. Preheat oven to 350 degrees.
  • While water is heating, cut any long stems off broccoli then cut florets into bite-sized pieces (leaving smaller florets whole). Once water has reached a full, rolling boil add broccoli then cook for 4 minutes.
  • Drain broccoli then gently rinse with cold water. Drain very well.
  • Combine onion, soup (do not prepare first), milk, mayo, spices and salt in a large mixing bowl then whisk until smooth. Stir in HALF of shredded cheese.
  • Fold drained broccoli into mixture until well combined. Pour mixture into a greased 2-quart baking dish then top with remaining cheese.
  • Crush crackers then toss with melted butter. Sprinkle buttered cracker crumbs over cheese.
  • Bake, uncovered, for 35-40 minutes or until bubbly around the edges.

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