Here is my favorite broccoli and rice casserole, I know most of you have this, but I had to share it with everyone else.
2 bunches of broccoli, cooked 1 (15oz.) can chicken broth
½ tsp salt 2 cups cooked chicken, cubed *optional
¼ cup butter +3 T. butter 1 sm. whipping cream
¼ cup Parmesan cheese 3 cups instant rice, cooked
¼ cup flour 4 chicken bouillon cubes
Shredded cheddar cheese ½ tsp pepper
Cook rice, using 3 cups water, 3 cups rice, 3 T. butter and 4 bouillon cubes. Set aside. Melt remaining butter, blend in flour; add chicken broth slowly keeping it thick. Add whipping cream slowly, salt and pepper and heat until warm through. Layer in a 9x13-baking dish rice, broccoli, Parmesan, and sauce. Top with grated cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.
2 comments:
I have to admit I have never made any broccoli/chicken casserole in my life. And it is practically as common as funeral potatoes. Well, I had better jump on the bandwagon and make it soon. Does it make a difference if you use regular rice instead of instant?
This is cooking in the oven right now! I'm excited to pull it out. (I am having it for lunch AND for dinner tonight because it makes so much). Now I can go out and play at the lake this afternoon without worrying about dinner!
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