I kept the same ingredients but changed the method a little....Sauté a small onion in the butter until translucent. Steam 1 pound of fresh broccoli florets until barely tender. Chop into small pieces and set aside. Whisk the soups together in a large sauce or sauté pan. Whisk in milk until smooth. Place on low heat until beginning to simmer and add cubed cheese. Stir occasionally until cheese is melted. Add 4 cups of cooked rice (warmed) to a mixing bowl. Shred 2 cooked skinless chicken breasts by hand and add to rice mixture. Add the cooked broccoli and the cheese mixture. Divide into two 7x 11 inch baking pans and bake at 350 for 20 minutes. I usually serve one dish for dinner and freeze the other. It's easier to cook in two separate casserole dishes rather than trying to divide it up later.
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I kept the same ingredients but changed the method a little....Sauté a small onion in the...