This is one of my daughter’s favorite dishes. It’s pretty easy to put together and freezes well. Below are two versions – the original recipe given to me years ago followed by the way I actually make it. Also, if you’re not a fan of cooked broccoli (that would be me!) you can serve the broccoli on the side. The broccoli lovers can mix it in and the broccoli haters don’t have to find something else to eat!
- 4 servings minute rice
- 8 to 10 oz. frozen chopped broccoli, cooked
- 1 can cream of chicken soup
- 8 oz. jar cheese whiz
- cooked chopped chicken breast (about 2 cups or however much you want)
Mix all together and place in greased 9×13 dish. Bake at 350 about 20 minutes or until lightly brown on top.
Note: You can also sprinkle the top with seasoned bread crumbs before baking.
Now here’s how I usually make it:
- 1 cup rice
- 16 oz. bag frozen chopped broccoli
- 1 can cream of chicken soup
- 8 oz. velveeta
- 2 cups or so of cooked shredded chicken breast (I usually have some in the freezer – see http://homemakersdaily.com/make-it-easy-on-yourself-cook-ahead-freeze/
Cook 1 cup rice with 2 cups water in rice cooker (or top of stove) until done – about 20 minutes.
Meanwhile cook broccoli in steamer until done – about 10 minutes, and melt Velveeta in microwave or on stove.
Mix everything together in a 9×13 greased dish and bake at 350 for about 20 minutes.
