Preheat oven to 425 degrees and boil water.
In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
Peel and slice potatoes.
Boil potatoes until done.
While potatoes are cooking, add salt and pepper to taste.
In another pot, mix broccoli and cheese soup with 1/4 cup of mix and stir until creamy.
Add a little more milk if needed to keep the soup from getting thick.
Keep it a little loose and creamy.
Pour potatoes in casserole dish and pour mixture on top.
Put in oven for 30 minutes.
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
Preheat oven to 300\u00b0.
Cook broccoli as directed.
Drain well. Cut up Velveeta into cubes.
Mix broccoli and cheese well in pan until cheese is melted (on low heat).
Pour into casserole dish. Put a thin layer of cracker crumbs over entire casserole.
Mix lemon juice and melted butter.
Pour evenly over crackers.
Allow a few minutes for the butter to be absorbed.
Bake until topping turns light brown or crusty (approximately 15 minutes).
Serves 8 to 10.
Cook shells and cheese. Thaw broccoli and cheese mix and celery soup.
Mix all ingredients together and put in casserole dish.
Sprinkle shredded cheese on top.
Bake until brown and bubbling at 400\u00b0.
Boil chicken breast off of bone; salt and pepper.
Remove skin.
Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together.
Pour in bottom of dish.
Put drained broccoli on top of chicken mixture.
Add finely grated cheese on top.
Bake in a 350\u00b0 oven until cheese melts.
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until hot.
Prepare broccoli and drain.
Melt the butter.
Mix broccoli and Velveeta cheese together. Crumble the Ritz crackers and sprinkle over top of the broccoli and cheese.
Cover the casserole with the melted butter. Cook at 350\u00b0 for about 20 to 30 minutes.
Combine in 2 1/2-quart casserole the rice, water and butter. Add celery, onion and soup.
Add broccoli and cheese.
Bake, covered, at 325\u00b0 for 45 minutes.
Serves 6 to 8.
In microwave melt Velveeta cheese and 1 stick of butter in microwave-safe bowl.
Meanwhile, cook broccoli according to package directions.
Drain well.
Put cooked broccoli in an oblong baking pan.
Stir Velveeta and cheese until well blended.
Pour over broccoli.
Melt second stick of butter; crush Ritz crackers into the butter.
Stir until well coated.
Sprinkle on top of broccoli and cheese.
Cook at 350\u00b0 for 45 minutes.
Cook broccoli and rice by directions.
Pour into large bowl and add all remaining ingredients except cheese.
Mix thoroughly and pour into 9 x 13-inch pan.
Top with cheese and bake at 350\u00b0 for 30 to 40 minutes.
Partially cook the broccoli. Set aside and drain.
Mix together the eggs, soup, mushrooms and cheese.
Layer broccoli and cheese mixture and end with cheese on top.
Bake 40 to 45 minutes.
Sprinkle crumbled bacon onto precooked pie crust.
Combine broccoli and cheese with rest of the ingredients and mix well. Pour into crust and bake at 425\u00b0 for 30 minutes or until done.
In an 11 x 13-inch pan, place chicken pieces.
Add rice to cover evenly.
In separate bowl, mix broccoli and cheese sauce, milk, water and butter until well blended.
Pour mixture over chicken and rice.
Bake at 400\u00b0 for 40 minutes.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Combine broccoli and cauliflower, cream of mushroom soup, 1 can of dried onions, 1 bag of cheese and cheese soup.
Mix in large mixing bowl; place in casserole dish.
Top with remaining bag of cheese and dried onions.
Make sure to cook broccoli and cauliflower before mixing with other ingredients.
Bake all ingredients in casserole dish until cheese is melted.
Prepare shells and cheese dinner according to package direction; drain but do not rinse.
Return cooked shells to hot pot.
Add in liquid cheese packet (from the shells & cheese dinner), condensed soup, milk, tuna, thawed broccoli, onion and garlic powder.
Gently stir to mix well.
Pour into a casserole dish.
In a small bowl, mix together melted butter and breadcrumbs.
Sprinkle the buttery breadcrumbs on top of the casserole.
Bake; uncovered for 25-30 minutes.
br>Parboil the broccoli florets until still crisp-tender and then drain
Defrost broccoli and place in a 9 x 13-inch pan.
Crush crackers and stir into broccoli with 1 stick melted butter. Slice cheese and place on top so that casserole is pretty much covered with cheese.
Bake at 350\u00b0 for 35 to 40 minutes.
Cook broccoli in boiling water until tender, about 8 minutes. Mix together soup, onion, grated cheese and mayonnaise.
Combine mixture with drained/cooked broccoli and stir well.
Pour into a greased casserole dish.
Melt margarine and combine with bread crumbs.
Sprinkle mixture over broccoli and bake at 350\u00b0 for 20 minutes or until bubbling.
Serves 12.