"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Broccoli Rice Casserole, by Barbara Boucher *, is from Thyme and Season,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Barbara Boucher * Added: Monday, February 11, 2008
1 large stalk broccoli 1 c. cooked chicken 1 c. cooked white rice 1/4 c. finely chopped onion 2 tbsp. butter or margarine 1 can Cream of Mushroom Soup 1/4 c. milk 1 c. grated cheddar cheese Salt & Pepper to taste
Cut broccoli into small pieces; boil or steam until very tender. Drain well. Melt butter or margarine in skillet. Saute onion until tender. Add broccoli, chopped chicken, and rice; sprinkle with salt and pepper. Saute for a few minutes to mix flavors. Stir in mushroom soup, milk and cheese. Pour into greased casserole dish. Bake at 400º approximatey 25-30 minutes until bubbly and browned on top.
My family loves this recipe. It's great for using leftover chicken. Can be made with turkey. Frozen broccoli may be substituted.
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