"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Broccoli Rice Casserole Recipe

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This recipe for Chicken Broccoli Rice Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken or buy precooked
1 onion
2 heads broccoli or 2 packages frozen
3-4 stalks of celery
2 cups uncooked rice
1 tsp salt
1 tsp pepper
Poultry seasoning
Garlic powder
1 can cream of mushroom soup
Velveeta cheese, cubed

Directions:
Directions:
Boil Chicken, cool and debone it. Save the broth or juices. Chop the onion, broccoli (if fresh) and celery. Boil rice 15-20 minutes. Saute the onion, broccoli and celery in the broth then add to cooked rice. Add the chicken, salt and pepper, poultry seasoning and a little garlic powder. Mix in 1 can of cream of mushroom soup and Velveeta cheese cubed. Place in a casserole dish and bake till heated through and cheese is melted 30 minutes at 350F.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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