Reviewed: Dec. 12, 2006

This recipe turned out great. I used fresh vegetables and cream of celery soup. Definitely a holiday side dish. It made a lot for us, so tonight I put the leftovers in a pot, added chicken broth and milk and had a nummy creamy soup. Thanks for a great dual purpose recipe.

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Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA

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Reviewed: Dec. 12, 2006

This casserole traditionally is made with rice, but with the amount of food (namely carbs) we eat during a Thanksgiving dinner, I omit the rice. Just leaves more room for stuffing! In my opinion, you can taste the dish much better - the flavors of the veggies and cheese are more pronounced and not soaked up by the rice. It's yumaroo!

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ANNORENO

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Reviewed: Dec. 6, 2006

This stuff is the bomb!! I used 3 cups cooked white rice (instant rice), 12 oz ea. of broccoli and cauliflower (we love veggies), some sharp cheddar cheese (grated) in the mix and on top (under the cracker topping), and then everything else to the T. To die for! This is one of the BEST casseroles! My family loves it and I even look forward to making this one!! Thanks for sharing!

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Dottie

Cooking Level: Expert

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Reviewed: Dec. 3, 2006

I changed it just a little and the results were great. Used shredded cheddar cheese in place of processed cheese and increased the rice to 1 cup, also used the whole head of cauliflower and the whole bunch of broccoli both of which were over 10 ounces. This would be great for a pot luck or family gathering.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Nov. 27, 2006

Instructions werent that easy to follow for a new cooker like myself but in the end it was a success.

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Diana

Cooking Level: Expert

Home Town: Tigard, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 25, 2006

LOVE this recipe! My husband asks me to make it over and over and over again.

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loriporta

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Reviewed: Nov. 7, 2006

this is only "ok". I'm convinced that those that think otherwise haven't eaten good food. Adding the can of condensed soup made it taste like just that - and kind of bad to boot. If I did ever make this again, out of needing to get rid of rice or for a quick "ok" meal... I don't think I'd put the onion in there either. It was okay at first, but the next day reheated... well... let's just say the onion overpowers the chicken flavor and it tastes like onion gravy with slimy chunks of onions and mushy rice. If including the onion, dice it really small or else use onion powder? I don't know.

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o3

Cooking Level: Beginning

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 5, 2006

My daugther hates vegetables but she loves this dish. I made my own sauce because I don't like the cream of mushroom/cream of chicken taste. This is how my sauce was made: Take 1 tablespoon of oil, add some flour and whisk it until lightly golden. Then whish in some milk until sauce thicken. Add real cheddar cheese until melted. Then I pour it to the vegetables and proceed recipe like normal. Fantastic dish.

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DIEM

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Reviewed: Oct. 31, 2006

I really think it should be a 4, because I had to modify the recipe a lot. But it was sooo good. I used a cup of rice, 1/4 cup of milk, 1 can of cream of chicken soup, 2 cloves of garlic, and sprinkled (much less than 1 pound, maybe an eighth of a pound) cheddar cheese on top before the cracker crumbs. I used fresh vegetables instead of frozen, and left the onion as it was. It was an instant hit. Even though it was just my dad and I, we ate it all. As for the few reviews saying it tastes horrible and all, I have no idea why... I think it tastes perfectly delicious, and I am so picky. Yum. :)

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Liann

Cooking Level: Intermediate

Home Town: Brownsville, Pennsylvania, USA

Living In: New Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 14, 2006

This recipe was very delicious and went well with the grilled food that i served. Ended up having to print out this recipe for 3 people at my get together.

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tinalouise

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Reviewed: Sep. 8, 2006

Wow, this was good! I cut eveything in half to make a smaller batch since it's just me and my hubby. Followed the recipe to a T, and we both just loved it. Thanks!

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SPACEFEVER

Cooking Level: Intermediate

Home Town: Sioux Center, Iowa, USA

Living In: Ashland, Nebraska, USA

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Reviewed: Aug. 27, 2006

This recipe was great, although i didn't follow it to a "T". I used 1 cup uncooked rice instead of a half cup. I didn't measure the broccoli or cauliflower, and I used fresh, not frozen. Although I used so much rice, I still only used one can of cream of chicken/mushroom soup (that's all I had!) and 1 8oz jar of cheeze whiz, which was also all I had on hand. The casserole turned out great! My 5,2 and 1 year old gobbled it up!! Especially my 5 year old, who wasn't interested in the broccoli until I convinced her to taste it! She ate all that was on her plate! Thank you for the recipe! We have enough for dinner tomorrow night too!

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Brandy

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Brunswick, Maine, USA

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Reviewed: Aug. 26, 2006

First off I didn’t have cauliflower so it was broccoli casserole. I steamed my broccoli over my rice as it was cooking. I used about three rounded tablespoons of cheese spread because that’s what I had at home, and I also used 3 cooked chicken breast to make it a meal. Oh! And I did not use the crackers, the casserole is really good without it why add all those calories if you don’t need them.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2006

Excellent recipe!

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 16, 2006

i loved this recipe and my husband and family did to. however i added 3 medium size chicken breast to make it a main dish and it came out sensational. we all loved it thanks for the great recipe.

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Kara

Cooking Level: Expert

Living In: Commerce City, Colorado, USA

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Reviewed: Aug. 15, 2006

Fabulous, but I made the following changes for lower fat content and extra flavor: increased rice to 1 cup +, used half the cheese recommended (used "Light" Velveeta) instead, used less than half the butter recommended, tossed in last night's leftover chicken sauted with blackened sweet peppers and Ital seasonings, skipped the cauliflower b/c using leftover broccoli, skipped crackers...was still very cheesy...will use for leftovers again.

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DEMIANGIE

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Reviewed: Aug. 14, 2006

This was pretty good. I used real cheese. Next time I'll use more crackers and add a little salt. Thanks.

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Aug. 2, 2006

This was tasty, but I had to add some pepper to enhance the flavor somewhat and I definitely think it needs more rice. I will be making it again with a couple modifications.

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DAVISAM1

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 23, 2006

This is very high in fat and calories, but who cares? It's really yummy, and you only live once! I add chopped water chestnuts to give it a little crunchiness, and omit the crackers on top. A great recipe, though! Thanks!!!

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SophiesMom2

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Reviewed: Jul. 6, 2006

Unfortunately, my family and I were not crazy about this. I did make a few changes, such as cut the butter to 2 Tbsp., added 1 cup rice, and only 12 oz. of cheese. We still felt as though this was too cheesy and runny. Thanks for the recipe, but I won't be making this again.

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JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Broccoli and Cauliflower Casserole

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