RICE AND CHEESE RECIPE 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

CREAMY CHEESE RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Creamy Cheese Rice Recipe: How to Make It - Taste of Home image

The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 5

1 cup water
1/2 cup uncooked long grain rice
1/4 teaspoon salt
1/4 cup cubed process cheese (Velveeta)
1 tablespoon minced fresh parsley, optional

Steps:

  • In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

Nutrition Facts : Calories 216 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 466mg sodium, CarbohydrateContent 38g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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CHICKEN BROCCOLI RICE AND CHEESE CASSEROLE RECIPE - FO…
3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.
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RICE, BROCCOLI, & CHEESE CASSEROLE RECIPE - FOOD.COM
This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.
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BROCCOLI RICE CASSEROLE RECIPE: HOW TO MAKE IT
This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California
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Category Side Dishes
Calories 241 calories per serving
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    Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.
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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
You can always use leftover risotto – just start the recipe from step 6
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
    1. Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
    2. Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
    3. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
    4. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
    5. Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
    6. Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
    7. Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
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    10. To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
    11. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
    12. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
    13. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
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Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
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CREAMY CHEESE RICE RECIPE: HOW TO MAKE IT
The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.
From tasteofhome.com
Reviews 2.5
Total Time 30 minutes
Category Side Dishes
Calories 216 calories per serving
  • In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.
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This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.
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Reviews 4.5
Total Time 1 hours 5 minutes
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This is really good and can be made ahead and popped into the oven half an hour before eating! You can also change the type of creamed soups used to your liking.
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