In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.
Take each chicken breast and cut in half leaving a small amount attached in back as to allow for stuffing.
Fry each side just until the chicken is no longer pink.
Set aside 1/2 cup of cheddar cheese.
In a bowl mix the rest of the ingredients together stirring gently just to combine.
Take the cheese and broccoli mixture and stuff chicken quite full.
Fasten with toothpicks along edges or tie loosely with butchers twine.
Place in a baking pan and cover with remaining cheese.
Cook in a 350\u00b0 oven for 20 to 25 minutes.
Thaw and drain broccoli.
Saute onions, celery, and butter.
Blend broccoli, rice, cream of chicken soup, milk, water chestnuts and 4 oz cheese whiz. Add the onions, celery, and butter mixture.
Put remaining 4 oz of cheese whiz on the top.
Bake at 350 degrees for 40 minutes.
o a boil. Add cauliflower and broccoli, cover, and steam until tender, 2
Bring the water to a boil.
Add margarine and rice.
Bring to a boil; then reduce heat and cook for 20 minutes on low until water is all absorbed.
Cook broccoli 2 to 3 minutes.
Drain. When rice is finished, add cheese and broccoli.
Stir well.
In a large skillet over medium heat, saute the onion, celery and broccoli in the butter for 3-5 minutes.
Combine the cheese, soup and milk, stirring until smooth, then add to the broccoli mixture.
Place rice in a greased 8 inch square baking dish. Pour the cheese and broccoli
mixture over the rice - DO NOT STIR. Bake at 325\u00b0 for 25-30 minutes, or until hot and bubbly.
Cook broccoli and drain. Saute onions in oleo, add soup and 1 can water.
Add broccoli, cheese and cooked rice.
Mix thoroughly. Put in casserole dish, sprinkle with paprika and bake 20 to 25 minutes in 350\u00b0 oven.
In a 1 1/2-quart casserole dish, combine water, contents of seasoning packet and rice.
Stir well.
Stir in chicken and broccoli.
Bake uncovered for 20 minutes at 425\u00b0.
Reduce heat to 400\u00b0 and continue baking for 25 minutes more.
Sprinkle top of casserole with cheese and bread crumbs.
Return to oven for 10 minutes.
Mix broccoli, chicken and rice.
Put in buttered casserole, 1 large or 2 small ones.
Mix together cream of mushroom soup, cream of chicken soup, mayonnaise, Cheddar cheese and lemon juice. Cover casserole with sauce and mix.
Put additional cheese on top and sprinkle with bread crumbs that have been mixed with curry powder.
Bake at 350\u00b0 for 30 to 40 minutes.
Freezes, uncooked, for later use.
Brown chicken in margarine on both sides (approximately 10 minutes).
Spoon off chicken fat.
Combine soup, milk, black pepper, green and red mango peppers and broccoli.
Pour over chicken and cook covered on low until chicken is tender.
Makes 4 servings.
Can serve with noodles or rice.
Boil chicken breasts. Leave whole or chop. Cook rice.
Saute onions; combine broccoli, cheese, onion soup and rice. Add chicken if chopped; if left whole, place chicken in oblong baking dish and pour rice mixture over top. Bake for 30 minutes at 350\u00b0.
Mix soup, water, cheese and butter.
Put cooked rice in bottom of casserole dish, 9 x 11-inch.
Place broccoli on top of rice, then pour soup mixture over broccoli.
Cook rice according to package directions.
Stir in soup, cheese and broccoli.
Cover and bake at 375 degrees for 30 minutes.
Remove cover and brown.
Saute onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
Add water (or broth), seasoning packet from rice, broccoli, and chicken.
Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
Serve immediately.
Fry onions in oleo; add broccoli and cook until thawed.
Mix in soup, cheese and rice.
Pour into baking pan and cover with foil.
Bake at 350\u00b0 for 1 hour.
Saute onion in oleo until onion is clear. Add rice. Add soup, milk, cheese and broccoli. Add chicken.
Put into 2-quart dish. Sprinkle with cheese.
Bake at 350\u00b0 for 1/2 hour.
Melt butter in a frying pan; add onions and cook until tender. Add broccoli, soup, cheese and cooked rice.
Simmer until warm. (If mixture seems thick, add a little milk.)
Place in
a greased baking dish.
Bake at 350\u00b0 for 30 to 60 minutes.
Serves 6. Enjoy!
Put broccoli in colander to thaw.
Pull tails off the shrimp.
Place rice, water, onion, dill and pepper in rice cooker and start to cook.
When rice is done, add shrimp and broccoli, stir well and leave to warm for a few minutes.
re clean and free of the pungent dried rice flour odor
In skillet, cook sausage and onion.
Drain off fat.
Stir in sauce and seasonings.
Simmer for 10 minutes.
Stir occasionally. Cook broccoli until tender; drain well.
Cook noodles.
Combine eggs, cottage cheese, Parmesan cheese and broccoli.
Layer 1/2 noodles and 1/2 cottage cheese mixture.
Top with 1/2 Mozzarella cheese.
Repeat layers except cheese.
Cover with foil.
Bake at 375\u00b0 for 25 minutes.
Uncover.
Add cheese and bake 10 minutes more.
Let set 10 minutes.