Cook enough rice to yield 2 cups.
Thaw broccoli and drain thoroughly.
Saut onion and celery in melted butter.
Blend in soup, milk, chestnuts, rice, broccoli and 1/3 jar of softened cheese spread (set jar in hot water).
Turn into 10 x 7 x 2-inch glass baking dish.
Cover with remaining cheese.
Bake at 350\u00b0 for 40 minutes.
In a bowl, mix rice, soups, broth and.
combine with cut up chicken and broccoli. Mix in milk and cut up butter and onions. Mixture will be thick. Place in casserole dish. Spread layer flat. Sprinkle with shredded cheese.
Bake covered with foil at 350 degrees for 30 minutes. Remove foil and continue baking another 10 minutes.
Let stand for 10 minutes before serving. This allows it to set!
This is more of a chicken bowl consistency not a layered casserole.
mall).
Boil broccoli till tender; drain.
Boil rice. (You can
Cook rice according to directions; drain.
Place in a 1 1/2 to 2-quart casserole dish.
Add broccoli, cheese and soup; mix well. Crush crackers and place on top of mixture.
Place pats of butter on crackers.
Bake in oven at 350\u00b0 until bubbly.
Cook rice, broccoli and cheese mix according to pkg. directions. Cook chopped broccoli, drain off water and add rice mixture. Melt 1/4 cup marg. and pour over rice and broccoli mixture. Rinse chicken breast tenders and cook till done in a skillet. Cut into small cubes and add to above mixture in casserole dish. Sprinkle cheese on top and place in 325 degree oven for 25-30 minutes.
Preheat oven to 350\u00b0.
Combine 1/2 stick of butter, rice, broccoli, Cheez Whiz, soup and onions in a 9 x 13-inch casserole dish.
Dot the top with remaining 1/2 stick of butter and cook for 30 minutes.
Melt butter.
Add onion and broccoli.
Add soups, rice and cheese.
Pour into casserole dish and heat approximately 15 to 20 minutes.
Cook rice (Riverbrand).
Cook broccoli and drain.
Saute onion, rice, broccoli and mushrooms in butter.
Add milk, soup and cheese.
In glass casserole, mix all together.
Bake at 350\u00b0 for 30 minutes.
Cook white rice according to package directions.
Spread rice on bottom of ungreased casserole dish.
Place chicken breasts on top of rice.
Pour can of broccoli-cheese soup over chicken and rice.
Cover and bake for 1 hour at 350\u00b0 or until chicken is done.
Preheat oven to 350 degrees.
Cook broccoli and rice according to package directions.
Set aside.
Saute diced onion in butter.
Add can of mushroom soup, Rotel, and Cheez Whiz over low heat.
Stir mixture thoroughly.
Remove from heat and combine rice, broccoli and cheeze mixture.
Pour into a casserole dish and bake for 30-45 minutes until heated through and has a golden brown crust.
Combine both soups, water and pepper in bowl. Add to cooked chicken in frying pan; bring to boil. Stir in rice. Cover and simmer for 5 minutes. Add broccoli and peppers; simmer for 5 minutes uncovered.
Mix everything in a big casserole dish.
Bake at 375\u00b0F, for 45 minutes.
Heat oil in large sauce pan. Add onion. Cook stirring often, until softened and transparent. Stir in rice and broth. Bring to a boil. Cover and reduce heat. Simmer for 45 minutes. Meanwhile heat oven to 350 degrees. Coat an 8 x 8 glass baking dish with cooking spray. Mix broccoli, cheese and egg together with cooked rice. Spread mixture in baking dish. Bake for 25 minutes or until knife inserted in center comes out clean. Let stand for a few minutes before serving.
Cook rice first; set aside.
Chop celery and onions fine. Saute both in small frying pan.
Heat oven to 350\u00b0.
In 2-quart casserole dish, combine all ingredients and mix together.
Cook with cover on for 30 minutes, stirring once in the middle.
Cook broccoli until almost tender, 10 to 12 minutes. Drain and place in casserole. Pour soup over broccoli and mix gently. Sprinkle shredded cheese on top. Mix Bisquick and margarine until crumbly and place over cheese. Bake about 20 minutes at 400\u00b0 or until light brown.
Cook broccoli per package directions.
Mix broccoli in casserole dish with mayonnaise, soup and cheese.
Brown bread crumbs in butter.
Place on top of casserole.
Bake until bubbling, about 45 minutes to an hour at 375\u00b0.
Pour hot water over the broccoli; let stand for 5 minutes. Drain well.
Mix all ingredients.
Make 1 large or 2 small casseroles.
Bake for about 45 minutes at 350\u00b0.
Can be made ahead and frozen.
If frozen, be sure to allow more time for baking.
Melt margarine and saute onions.
Add cheese, soup and garlic powder.
Melt slow.
Cook the broccoli; drain.
Put broccoli in casserole dish and pour in sauce.
Top with Durkee onions.
Bake 20 minutes at 350\u00b0.
Cook broccoli (as directed on pkg.) until done.
Do not over cook.
Crush the roll of Ritz Crackers.
(We like to use large ziploc bag.)
Saute crumbled crackers in pan with stick of butter. Put broccoli in separate pan and add velveeta cheese & melt (more or less according to taste).
Put broccoli & cheese in a baking dish.
Add sauteed Ritz Crackers on top.
Bake for 30 minutes at 350 degrees or until golden brown.
Cook frozen
broccoli as directed on package and drain. Add all cheese and
1/2
stick oleo; let melt.\tCrush the Ritz crackers and put
in
melted
oleo.
Pour the broccoli, cheese and oleo in a greased casserole dish.
Put the crackers on top of the casserole.\tBake at
350\u00b0
for
20\tor 30 minutes until brown.