Excellent casserole. I came across this little beauty and wondered why no one has tried it. I loved the rice as a crust, even though it never got hard like a crust, but that was just fine by me. It was like a hidden treasure. Also it's creamy with a lot of nice flavors. I'm not a huge fan of using canned soups in recipes, especially cream of celery, but the tastes blended well and I didn't even notice them. Now I didn't make it 100% as written and here is what I changed: I added 1/4 tsp of pepper, 1/2 cup of onions and 2 chopped garlic cloves before I added the broccoli to the chicken. I omitted the salt and I highly recommend doing so unless you are using unsalted butter and low sodium soups. I also used a 16 oz bag of frozen brocoli (I think 6 oz may have been a typo?). I steamed my broccoli so this cut my initial (before onion rings) oven time down to about 25 or 30 minutes, until it was slightly browned and bubbling. I think this casserole would have been equally as good without my changes (except for the salt), but we really like our onions and garlic here, so I HAD to add them.
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Excellent casserole. I came across this little beauty and wondered why no one has tried it. ...