This is my grandmother's recipe, as she gave it to me. I have modified it somewhat, as indicated in the footnotes, but either version is excellent. It will be the taste of Thanksgiving to me, now and forever.Ingredients | Chicken Casserole Recipes With Rice And Broccoli
¼ cup butter
1 cup onion, chopped
1 cup chopped celery
2 cups rice, rinsed and drained
1 (16 ounce) bag frozen chopped broccoli
1 (10.75 ounce) can cream of chicken soup
1 (8 fl oz) jar pasteurized process cheese spread (such as Cheez Whiz®)
½ (12 fluid ounce) can evaporated milk
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat. Cook and stir onion and celery in hot butter until tender, about 5 minutes. Stir rice, broccoli, chicken soup, cheese spread, and evaporated milk into the onion mixture; season with salt and pepper. Transfer mixture to a baking dish.
Bake in the preheated oven until rice is tender and sauce is bubbly, about 30 minutes.
I personally prefer cream of mushroom or cream of celery soup to the cream of chicken.
Info | Chicken Casserole Recipes With Rice And Broccoli
prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
12 servings
