This was a crowd pleaser at my last family get together and received rave reviews. I sauteed onion, celery (used about 3 stalks)and green pepper (to kick it up a notch)in butter with a little garlic while cooking the rice and put the frozen broccoli in a strainer in the sink; you might need to run a little cold water over the broccoli before adding it to the baking dish..next, combined the soups with chicken broth (instead of water) right in the baking dish and added the cubed cheese (used Velveeta instead of American)to the soup ...then put the soup/cheese mixture in the preheated oven for about 5 minutes to soften the cheese ... stirred the melted cheese into the soup after taking it out of the oven....then lastly, I added the sauteed onion/celery; cooked rice and thawed broccoli to the soup/cheese mixture. Some folks claimed this was bland or that the cream of chicken soup overran the other flavors...but I thought it had full flavor. MMMMM !!!!!

Reviewed On: Apr. 13, 2009