Recipe: Broccoli, Chicken and Rice Casserole

Originally published in the March 19, 2014, issue

 

Editor’s Note: Lauren Nicholson of College Park, Ga., sent in this casserole recipe. It’ll serve four to six.

Ingredients:

1 can cheddar cheese soup

1 can cream of chicken soup

10-ounce can chicken broth

1 cup uncooked instant rice

1 whole rotisserie chicken, deboned and chopped

4 cups broccoli florets, steamed

¼ cup butter

½ cup chopped onion

½ cup milk

1 cup shredded cheddar cheese

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Combine cheddar cheese soup, chicken soup, chicken broth, rice, chicken and broccoli in a large bowl.

 

3. Sauté onions in butter. Add to rice mixture and stir in milk.

 

4. Place mixture in a 9x13-inch baking dish. Top with cheese and bake for 30 minutes.

 

5. Uncover casserole and bake 10 minutes longer.