Mom's Cheesy Broccoli Rice Casserole
photo by ChefLee
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 10 ounces frozen chopped broccoli, microwaved about 6 minutes to thaw
- 2 cups cooked rice
- 2 1⁄2 cups sharp cheddar cheese, shredded and divided
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 (5 ounce) can Carnation Evaporated Milk
- 1 onion, diced
- 1⁄2 cup celery, diced
- 1 (5 ounce) can premium chunk chicken (I sometimes use 2 or the large can when I'm treating this as a one-dish meal)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons butter
directions
- Saute onions and celery in butter until soft. Add chicken, salt, and pepper. Saute a minute or so to marry flavors.
- In a large bowl, combine soups, milk, rice, broccoli, onion/chicken mixture. Fold in 2 cups cheese.
- Pour into a greased 2 quart casserole dish. Top with remaining 1/2 cup cheese (I sometimes use more -- it's terrible, I know! ;).
- Bake at 350 degrees for 30-40 minutes uncovered.
Reviews
-
Great!!!!! I like that this broccoli casserole uses real cheese instead of the processed cheese whiz. It was a great way to use up some extra cheese that I had so mine had cheddar plus a little aged gruyere in there which was yummy!!! I also used real chicken instead of the canned because I had 3 chicken legs to use up which was the exact right amount to make 5 ounces! I used 16 ounces of broccoli instead of the ten and it all still fit into the 2 quart casserole dish. Love all the other veggies in this too and the soups and evaporated milk just make it great and creamy good!! I left out the salt because I always eliminate salt when I am cooking with canned soups (they have enough as it is!!) Thanks for posting!! Will make again!!
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Tweaks
-
I had everything but the soup (I know no one should every be out of cream of mushroom soup!). As a substitute I made a basic white sauce and flavored it with worchestershire, garlic powder, salt, and pepper. I also omitted the celery as I am not a fan, eliminated the chicken and used fresh broccoli. It was fantastic. I will try it again with the soup, but I think I might stick to my original variation.
RECIPE SUBMITTED BY
KPD123
Frisco, Colorado