Reviewed: Mar. 28, 2007

I made so many alterations to this that I'm not sure I should rate it anymore. I chopped fresh broccoli and carrots and threw them it a pot with a cup of left over fat-free chicken broth and two cups of water. I brought that to a boil and let it cook for about five minutes to give the veggies a head start before I added brown rice. That cooked for five minutes, then steamed off the burner for another five. While that was going, I diced up the white meat from a rotisserie chicken and then mixed everything together with a can of low-fat cream of mushroom and low-fat cream of chicken soups and a can of fat-free evaporated milk and a finely-shredded four cheese blend. I topped it off with some whole grain bread crumbs and baked it at 300 degrees until it bubbled around the edges. I didn't use any butter at all. I can't imagine it needs it. Everyone loved it and it was pretty nutritious to boot.

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 4, 2007

Added some celery and onion sauteed in the microwave, used cream of chicken soup only, some fat-free sour cream, a small can of mushrooms, and a poached chicken breast. Also used grated cheddar in place of the velveeta.

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Peach822

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

Well, it's not my new favorite food, but overall, it was good. I made a lower-fat version with fat free cream of chicken soups and regular shredded cheese. I sauted the onion with some garlic in the butter, used some regular rice (cooked in the rice maker) and used fresh chicken, which I baked first in the oven in the same casserole dish that I used to bake the finished product. It was easy and comforting. I'll make this again.

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Sarah B

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Jan. 12, 2007

I used real cheddar cheese, Uncle Ben's chicken flavored rice, and sauteed the onions (and mushrooms) in butter and garlic salt. This was by far the best casserole I've had. It freezes well too!

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AUBAKES

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 1, 2007

I did not care for this recipe at all. My dish was soupy and unappealing. I don't know what I did wrong.... I subbed cubed deli chicken for canned (seemed more appealing and not a big deal, at least not drastically different enough to alter the recipe) and halved the recipe (got measurements from this site). Still not very good. Such a shame. This sounded really good - and has potential (but I'll never find out because I'm too afraid to waste good ingredients again!). Thanks anyways!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Dec. 29, 2006

This wasn't great. I will definitely stick with my usual broccoli, rice, cheddar, and chicken casserole I usually make.

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skipjen

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Reviewed: Dec. 24, 2006

This is awesome! Although, I used freshly grilled chicken breasts instead of the canned chicken. Just wonderful! (NOT low fat!)

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arcendis

Cooking Level: Expert

Home Town: Newport, Rhode Island, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 21, 2006

Wonderful recipe! Everyone at my christmas dinner loved it! I did not have any rice, so I just used egg noodles. Very delicious! Thanks!

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stephanie

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Reviewed: Dec. 20, 2006

I thought this was really good. I liked the flavor and it was very easy to prepare. Thanks!

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SCOCINY

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Reviewed: Dec. 12, 2006

Ok, so i tweaked this recipe a little for my own family's taste. I used brown rice b/c my parents are super health conscious, and ofcourse fress broccoli and Chicken. (no canned sutff for us) Also, I skipped the cheese because we're not big on it and i felt that the cream of chicken/mushroom would be creamy enough. Even with these little changes the casserole came out wonderful and healthy as well.

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jeannes85

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Reviewed: Nov. 30, 2006

I used 1/2 Velveeta & 1/2 shredded cheddar and it turned out great! I was worried the rice would be gooey from all of the cooking but it was perfect... When eating leftovers I microwaved some peas & tossed them in- it was really good that way! Thanks!

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Nov. 27, 2006

Creamy, cheesy, and very good! I used a California baby blend of frozen veggies, and shredded cheddar (of which I also topped the casserole with). My only complaint was that it was a little on the bland side, which was easily fixed with a little salt and pepper.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Oct. 27, 2006

This was delicious! I added a whole lot less cheese, about maybe 3/4 c. of shredded Italian blend cheese. Then I used cream of broccoli and cream of celery cause that's what I had on hand, but it still came out delicious! I omitted the onion and used fresh broccoli, yum! I used the microwave to steam the broccoli first so that it wasn't too raw after it came out of the oven. I used only 1/2 c. of milk. Came out perfect! Yum..

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 23, 2006

I followed the recipe exactly, except I added a crumb topping the last few minutes. The consistancy was perfect, and it wasn't too cheesy. My family thought it was great. Next time I make it, it may be without the chicken in it, as a side dish.

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Bananas

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Reviewed: Oct. 12, 2006

Great, easy, recipe! I used calrose rice instead.

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FLYMAUI

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Reviewed: Oct. 9, 2006

My husband and son love this dish but it is better when fresh brocolli is substituted and not as much cheese is used. I never use chicken out of the can so I think it is always best to use chicken cooked your favorite way then shred it for a yummy dish!

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trevheather

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Reviewed: Oct. 9, 2006

This was good, but very rich. I used fresh chicken, cut the butter by half, used 1/2 processed cheese and 1/2 shredded sharp cheddar, and used the healthy request version of each soup.

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acburnett05

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2006

Very good. My only deviations were that I used a boiled chicken breast because it was on sale and my local grocery store didn't have chopped frozen broccoli so I used frozen florets. A little oniony for my taste but my boyfriend really liked it.

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kiminnows

Cooking Level: Intermediate

Home Town: Cottage Grove, Minnesota, USA

Living In: Greenwood, Wisconsin, USA

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Reviewed: Oct. 6, 2006

This was very delicious... and was loved by my whole family, including the 13-month old (pureed) and a 3 year old. I sauteed some chicken breasts with paprika instead of using the canned chicken. When they were almost cooked, I added the chopped onion and the butter. I used healthy request soups... and 1/2 velveeta 1/2 normal cheddar. I didn't have a full pkg of broccoli, so used 1/2 broccoli and 1/2 peas & carrots. Yum! Will definitely make again, but will probably only use 1/2 of the butter.

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muslim mom

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Reviewed: Oct. 4, 2006

I followed this recipe exactly (actually did leave out onion) and it turned out great! Everyone really liked it!

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LBOWDEN

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Broccoli, Rice, Cheese, and Chicken Casserole

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