Prep 10 mins
Cook 20 mins
Got this recipe out of a high school cookbook. It's so easy, and tastes wonderful! I actually won a cook-off at work with this recipe!
- 1 1⁄3 cups instant rice
- 1 cup grated cheese
- 2 cups diced cooked chicken
- 1 1⁄2 cups cooked broccoli
- 1 can cream of mushroom soup
- 1 1⁄2 cups chicken broth
- Layer in 2-quart casserole: Rice, ½ of the cheese, chicken, broccoli, soup and broth.
- Pierce casserole, add rest of cheese.
- Bake at 375º for 20 minutes.
My husband and I both loved this. I used cooked chicken strips and frozen broccoll (cooked it first) from Costco. Super easy and delicious. Will definitely make this on a regular basis.
I have to admit that, as a mother of 2 older kids, I'd never made this stand-by dish. Someone at work was talking about making this almost weekly, so I went on a 'zaar recipe hunt and made this one. I am highly impressed! I used instant brown rice and added about a teaspoon of dried minced onion to the broth/soup mixture. I did use frozen broccoli flowerets, but cooked them first. No problems and the dish was emptied! Thanks!
This dish was excellent and easy to make. I made some modifications... I used cream of onion soup instead, used 1/2 cup of grated parmesean in the over the rice and topped the dish with 3/4 cup of shredded cheddar/jack cheese. Yummy!