Melt margarine in skillet.
Add onion and saute until clear. Add broccoli and stir well.
Add soup.
Stir and simmer.
Add mushrooms and simmer all several minutes.
Add Cheez Whiz and stir until melted.
Add rice and diced chicken.
Place all in buttered casserole.
Bake 35 to 40 minutes at 350\u00b0.
May want to save some of chicken broth if it becomes too dry as it's baking.
Cook broccoli in pan.
When broccoli is done, drain excess water.
Add butter, soup and Cheez Whiz to broccoli.
Cook on low heat until cheese melts.
Add rice to all ingredients in casserole dish and stir.
Add salt and pepper to taste.
Cook in oven at 250\u00b0 for 20 to 30 minutes.
Thaw broccoli.
Combine all ingredients in casserole and bake at 350\u00b0 for 1/2 hour or until broccoli is tender.
Saute onion in butter. Cook broccoli until tender. Cook rice. Combine all ingredients in casserole. Mix well. Bake at 350\u00b0 for 30 to 35 minutes.
Mix all except broccoli in bowl.
Add to broccoli in a 9 x 12-inch dish.
Bake 30 minutes at 350\u00b0.
Cook broccoli until tender; drain.
Cook onion and butter. Add mushroom soup; add cheese.
Cook 10 minutes on low.
Add rice and cook 10 minutes.
Chop broccoli in small pieces.
Put all ingredients in casserole dish.
Bake for 30 to 35 minutes at 350\u00b0.
Mix all except broccoli together.
Mix with broccoli; top with Pepperidge Farm herb stuffing.
Bake at 350\u00b0 for 40 to 45 minutes.
Cook broccoli, drain and put oleo on top.
Set aside.
Mix next 5 ingredients and add to cooked broccoli.
Put all in greased casserole.
Top with cracker crumbs and cheese and bake 35 minutes at 325\u00b0.
Saute onion and celery in small amount of margarine.
Mix all ingredients in casserole.
Bake at 350\u00b0 for about 20 or 30 minutes until bubbly.
Combine all ingredients in casserole dish.
Bake at 375\u00b0 for 45 minutes.
Heat soup and cheese until melted.
Add 1 can of milk.
Saute onion and celery in butter.
Add all together in casserole dish. Put in 350\u00b0 oven uncovered for about 15 minutes.
Then cover for the rest of the time (10 minutes).
Mix all together in casserole dish.
Bake at 350\u00b0 for 30 to 40 minutes or until browned at the top.
Serves 6.
Parboil chicken until about half tender; drain.
Reserve broth.
Cut chicken in cubes or slice thin.
Add all soups, broccoli and rice.
Place in casserole dish.
Use enough reserved broth to moisten stuffing mix.
Place on top of other ingredients; cover.
Bake in 350\u00b0 preheated oven for 1 hour.
Saute onion and celery in oleo until tender.
Mix cooked rice and broccoli (steamed), then add sauteed onion and celery and mix thoroughly.
Next, add the 2 cans of soup and mix.
Add Cheez Whiz to mixture.
Pour all into a casserole bowl.
Bake in a 400\u00b0 oven until bubbly.
Clean and steam broccoli.
Fry in butter cleaned and sliced carrots, mushrooms and chopped onions.
Then mix together all ingredients in casserole dish.
Bake, uncovered, in 350\u00b0 oven for 35 to 45 minutes.
Saute the celery and onions in butter.
Cook broccoli according to box.
Cream the soup and Cheez Whiz.
Drain the vegetables.
Combine all ingredients into casserole dish. Bake at 325\u00b0 for 10 minutes or until golden brown.
Cook broccoli.
Mix mayonnaise, onion and soup together.
Add mixture to cooked broccoli.
Place in a casserole.
Then cover with grated orange sharp cheese.
Cook Stove Top stuffing as directed, then put on top of broccoli casserole.
Bake until lightly brown.
Prepare broccoli as stated on package with no salt.
Cook Minute rice.
Saute onion.
Combine all ingredients in casserole dish and bake 30 minutes at 350\u00b0 uncovered.
Thaw broccoli and drain.
Mix all ingredients in casserole. Bake at 350\u00b0 for 30 minutes.
Serves 6.
Add 2 cups chicken and 1/4 cup water to make a one-dish meal.
Cook 5 to 10 minutes longer.
Mix all ingredients in casserole dish.
Bake at 400\u00b0 for 1 hour.