Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Course | Main Course |
| Cuisine | American |
| Main Ingredient(s) | Chicken Rice |
| Preparation Method | Bake |
| Season / Occasion | Any Occasion |
| Type of Dish | Casserole |
Description
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. 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.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
About 8152 cups water2 cups uncooked instant rice2 (10 ounce) cans chunk chicken, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1/4 cup butter1 cup milk1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped1 pound processed cheese food (like Velveeta)
Ingredients
- 2 c water
- 2 c uncooked instant rice
- 2 oz cans chunk chicken, drained
- 1 oz can condensed cream of mushroom soup
- 1 oz can condensed cream of chicken soup
- 1 c butter
- 1 c milk
- 1 oz package frozen chopped broccoli
- 1 small white onion, chopped
- 1 lb processed cheese food (like Velveeta)
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. 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.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
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