Chicken/rice/broccoli casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 1 | bunch | Celery; chopped |
| 1 | pounds | Mushrooms; chopped |
| 2 | bunches | Broccoli; chopped and cooked |
| 1 | Jar Velveeta cheese | |
| 1 | Jar cheese whiz | |
| 1 | can | Cream of mushroom soup |
| 1 | can | Cream of chicken soup |
| ¼ | cup | Crisco oil with roasted garlic |
| 1 | Stick butter or margarine; melted | |
| 1 | Box Minute rice; cooked | |
| 1 | Chicken; cut up | |
| Garlic sat; optional | ||
Directions
From: "cookie@..." <cookie@...> Date: Sun, 25 Feb 1996 15:34:34 -0500 This is my daughter's version of a recipe that has been around awhile Recipe By: Phyllis Shelby.
NOTE: This recipe requires a very large pot such as a Dutch oven. Cook the broccoli and rice separately. Set aside. In a large pot, melt the butter and add the oil, pepper,and garlic salt. Saute onions, mushrooms and celery till tender, but not brown. Mix soups together and add to the the onion/celery/mushroom mixture. Add ½ can of milk. Add cheese and mix well. Add rice and broccoli and mix well. Layter cut chicken on top. Cover; cook @ 350øF for about 1 hour or until chicken in done. NOTES: You can add as much more of the ingredients as you want. This recipe feeds an army on a budget. - Phyllis
MC-RECIPE@...
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