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Broccoli Rice Casserole

Reviewed: Feb. 17, 2012
The key difference is to add parmesan cheese...WOW! I also used medium cheddar cheese. No wonder so many people think this recipe is bland, american cheese and velveta are nasty and bland. I used fresh broccoli since the store was out of frozen florets, and I steamed it first, but should have steamed it longer because it was crunchy. I used 2 bundles and that was to much broccoli. I also used 1 can of cream of mushroom and chicken soup combo, and 1 cream of broccoli soup, 3 cups jasmin rice cooked in rice cooker, (makes more than 3 cups) and added diced chicken breast. I cooked the chicken about have done in a skillet with garlic powder, white pepper and Tony's Seasoning. Cooking the chicken until done, and then cooking the casserole for 30 minutes would overcook and dry the chicken. I didn't use celery, added about a cup of milk instead of water, and sprinkled the top with italian bread crumbs. Don't forget the Tony's cajun seasoning mixed in the final casserole. Delicious! The 5 stars is for my version.
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