Chicken and Broccoli Casserole
1/2 cup chopped onion
6 Tbsp butter
16 oz frozen broccoli
4 cans cream of mushroom soup
1 8-ounce jar CheeseWhiz.
1 cups minute rice
2 cups cooked chicken (Mom usually added another cup)
Saute onion in butter about 5 minutes. Add broccoli and cook an additional 10 minutes. Mix all ingredientes in a 2.5-3 quart casserole. Bake at 350 30 minutes or until crust forms.
Fresh broccoli may be substituted. Leftovers may be frozen.
My post over on the main board about this was misleading. Mom and Dad often made it the day before a family gathering but didn't actually put it in to bake until an hour or so before dinner. They did, however, freeze leftovers, and often doubled the recipe. It can be hard to find the 8-ounce jars of Cheez-Whiz.
I haven't made this a lot, but the first time I did, I found that cooking the broccoli for 10 minutes before mixing the casserole up ended up with overcooked broccoli. So, the next time I made it, I didn't bother to cook the broccoli. If I were to use fresh broccoli, I would cook it for a few minutes until it turned bright green.
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