Reviewed: Nov. 6, 2009

Very tasty! As recommended, I used regular rice boiled in chicken broth, made 3 cups of dry rice. Used about 2/3 of it. I used fresh broccoli, steamed it first. I used a rotisserie chicken, I cut the milk to 1/4 cup but used all the butter, it was just right. For cheese I used 8 ounces chedder and 8 ounces colby jack. I mixed everything in a large bowl first to make sure the ratio of ingredients looked right. After these modifications it came out very good.

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melbren

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Reviewed: Nov. 2, 2009

This was great! I substituted a mix of cheddar and colby jack cheeses. I used low sodium soups and sauteed the onions. I also used fresh chicken instead of canned chicken because I needed to use up some chicken that I had defrosted. I will definitely make this again!

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burnthesun23

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Nov. 2, 2009

My family enjoyed this recipe! It was even better the next night!

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dixiefrog

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Reviewed: Oct. 26, 2009

I can't give high stars because I doctored this recipe a bit based on other reviewer's advice but I really enjoyed the outcome. I cut the velveeta down to 1/4 pound, and added a small bag of shredded cheddar and jack cheese. I omitted the butter, and added a pouch of onion soup mix. I bought pre-cooked grilled chicken breast which was a cinch. I used fresh pre-chopped broccoli instead of frozen, and I made 4 cups of texmati wild rice (I increased the qty because other reviewers said it came out soupy.) Last but not least, I had some leftover smoked bacon so I fried it, chopped it up and mixed it in. My prep was simple. I made the rice to the recipe on the container, and fried up my bacon. Then in a saucepan, I slowly heated the velveeta, milk, cream soups, and onion soup mix. Then I put my rice in a 9x13 baking dish, threw in the broccoli, chicken, cheese sauce, and fried chopped bacon. It came out pretty nice, I would definitely make it again.

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ghouly

Cooking Level: Expert

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Reviewed: Oct. 16, 2009

This is a great recipe with juust a few changes. I cut back on the velveeta to a half of a pound and added a cup of shredded cheddar cheese. We don't care for the canned chicken so I baked a few boneless skinless chicken breasts and cubed them. Also, you can substitute any creamy soup. I had only cream of mushroom on hand so thats what we used. Turned out great!

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Oct. 12, 2009

We loved this recipe. We made it just as directed, but used 12 oz of shredded mild cheddar. We stirred half way through cooking and topped with last 4 oz for remaining 20 minutes. It does make alot for a family of 3 but the leftovers are great! I'll be making some to freeze and save for a rainy day!

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ilovemysassygirl

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Reviewed: Oct. 4, 2009

soooo good. i took the advice of others and lessened the butter. i used fresh chopped broccoli (uncooked before the oven), fresh chicken (boiled, then shredded by hand), and brown rice (cooked in the chicken broth). I also upped the temperature to 400 degrees. This turns out sooo good! this is my 2nd time making it, and its in the oven... cant wait to eat it!!!!!!! :~)

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*MiSHA*

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 3, 2009

Very good and super easy! I put casserole together on my lunch break then cooked it when I got off work. I used 3 chicken breast (seasoned and boiled them) shredded/pulled apart, don't like processed cheese so I used 1 8oz bag of casserole cheese and 1 8oz bag of sharp (however I think any type of cheese would do), I like yellow onions so I finely chopped and sauteed (I tried this once without sauteing the onion but didn't like the crunch texture in the final product), and I use the frozen bag of broccoli florets, mix together with the rest of ingregients listed on the recipe and put in casserole dish. I baked it for 20 minutes at 350 degrees, removed to stir casserole (it helps to make sure cheese melts evenly) then baked another 30 minutes. The last few minutes I crunched up some Ritz crackers and put on top. Yummy!

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AChalmers

Cooking Level: Expert

Living In: Savannah, Georgia, USA

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Reviewed: Sep. 16, 2009

very good recipe! It was delicious and my whole family loved it! I will definitely make this again!

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Charlie Murphy

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Reviewed: Aug. 2, 2009

Big Hit in my household. I took a few other reviewers advice and took out the butter,cooked my own chicken breast and added 1/2 a package of onion soup mix. I also sprinkled crushed Ritz crackers on top and baked an extra 10 minutes. My 5 year son who never eats broccoli finally ate it. So thats a plus for me. It also served about 6 people a good size serving. This will definitely be put into our dinner rotation.

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Chappell Clan

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 28, 2009

Well. My guy and I were disappointed/confused with this one. While it was very tasty, it seemed more like a side dish. Too much rice/cheese, hardly noticed the chicken in there. It was like eating a big bowl of rice-a-roni for dinner, left us wishing for an actual entree! What I would do next time: Make the recipe as directed EXCEPT, leave out the chicken, and serve as a side dish with whole chicken breasts.

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brandywyne

Cooking Level: Intermediate

Home Town: Milford, Michigan, USA

Living In: Encinitas, California, USA

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Reviewed: Jul. 7, 2009

I agree do not use all of the processed cheese. Just eyeball it and use your preference. Use a tiny butter. Overall I think it is great because it is so easy and tasty!

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Mary

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 4, 2009

I gave it two stars because it was a good starting point on a better recipe. You're trying to kill us lady! A pound of processed cheese, a stick of butter... OMIT the butter people. It's the most unecessary ingredient. Do not use processed cheese. After cooking this the first time, there were large pools of butter all over the top and in the corners. I coudn't fathom feeding this heart attack to my family so I skimmed off what I could. Second time around was better with some changes. Omitted the butter, used long grain rice (used the rice cooker), instead of onions I followed someone else's advice and used french onion soup mix. Mix that with the milk in a large bowl to dissolve, add two cans creamed soup (i chose cream of broccoli), about 10 oz shredded cheese of your choice (cheddar for me), then add the frozen broccoli and cooked rice. Gently mix until combined then pour over the baked chicken breast (or roasted - just stay away from the processed canned stuff) and bake, covered, for about 35 minutes. Still high in fat and calories, but nowhere near its predecessor and it's a nice indulgence once in a while. Really warms the tummy!

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Christine Gofron

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Lemont, Illinois, USA

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Reviewed: Jun. 2, 2009

I thought this recipe was awesome! I do not like broccoli, but i loved it in this recipe. My kids really enjoyed it!

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MIKKI30

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buena Park, California, USA

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Reviewed: May 29, 2009

My family loves this recipe. My daughter is moving out on her own soon and I added this to her first cookbook.

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Wendy McCartney

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Reviewed: May 9, 2009

This was good comfort food. Even my husband who was making noises about maybe having soup instead ended up having two servings. I did use leftover chicken from roast chicken made earlier in the week, and I used shredded cheddar, but other than that I didn't make any big changes. I did add a liberal amount of pepper, garlic and onion powder. This is a great way to use up leftovers, it's quick and next time I make it I'll freeze half of it. Thanks for a great dinner.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: May 6, 2009

tweaked the recipe using dagny21's suggestions for onion soup mix, but just used sharp cheddar to mix in, and put bread crumbs on top. Turned out delicious, and everyone loved it. I will make this again. I have a vegetarian daughter so I made a second smaller casserole and omitted the chicken. I may try adding some water chestnuts next time for added crunch. Very good!

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katrinaje

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Reviewed: Apr. 26, 2009

Was a pretty decent casserole. I made a few changes: 1. Used 2 large chix breast that I cooked on the stove top with onion, garlic, spices and a little chix broth. 2. Used fresh broccoli 3. Used regular long grain white rice and cooked it with chix broth instead of water. 4. only used 1/4 cup milk due to other reviews on being too soupy. 5. Used shredded cheese. 6. Omitted the butter It turned out very nice, not too soupy or dry. Would make again.

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stimmer

Home Town: Farmington Hills, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 22, 2009

Yummy!

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panamaqtpie

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Reviewed: Apr. 18, 2009

My boyfriend and I LOVED this recipe. Changed a few things, I used fresh broccoli (steamed before adding) and cooked my own chicken breast and I didn't use instant rice. Besides that, I followed the recipe and it was yummy chicken, broccoli, cheese goodness! :-) Update: I'm taking away a star because the 2nd time I made this I didn't really like it that much! Not sure why that happens - maybe I was just really hungry the 1st time. :-(

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