Chicken Rice Broccoli Cheese Casserole Recipes

Steps:

• In a bowl, mix rice, soups, broth and.
• combine with cut up chicken and broccoli. Mix in milk and cut up butter and onions. Mixture will be thick. Place in casserole dish. Spread layer flat. Sprinkle with shredded cheese.
• Bake covered with foil at 350 degrees for 30 minutes. Remove foil and continue baking another 10 minutes.
• Let stand for 10 minutes before serving. This allows it to set!
• This is more of a chicken bowl consistency not a layered casserole.

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.

Steps:

• Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
• Boil broccoli till tender; drain.
• Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
• Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
• Lightly grease a 13 x 9 glass dish.
• Spread rice evenly over bottom of dish.
• Spread broccoli over rice layer.
• Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
• Spread chicken on top of cheese sauce and top with remaining sauce.
• If desired, sprinkle more shredded cheese on top.
• Bake at 350 for 30 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Grease glass 2 quart cake pan.
• Chop 2 cups frozen broccoli florets into small pieces, you can thaw for better cutting.
• Mix in pan cream of mushroom, cream of chicken, rice, water broccoli, and 1 1/2 cups of cheese.
• Smooth evenly in dish.
• Place the THAWED UNCOOKED chicken breast on top of the mixture.
• Season with whatever spices you like; for a kick, I always put chile power, crushed peppers, and garlic salt.
• Around the chicken put the remaining cheese to cover the mixture, but not the chicken.
• Place in over, do not cover, and bake for 25 minutes.
• The chicken will be fully cooked and the broccoli cheese rice mixture will be creamy and cooked as well.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.