Broccoli & Rice Casserole
My hubby is a huge fan of the Broccoli & Rice Casserole from Cracker Barrel. (And their hash-brown casserole) I saw this recipe in an old casserole magazine and it looked so much like the one he loves, I had to give it a try.
It turned out SO GOOD! It is an amazing side for any kind of chicken. We served it with Ritz-y Baked Chicken and some sauteed veggies & there wasn’t a drop left!
You can also add a couple of cups of chopped cooked chicken and make a meal out of it. Perfect for a store bought rotisserie or leftover grilled chicken. I hope y’all give this one a try!
- 1 1/2 cups water
- 1/2 cup butter, cubed
- 1 Tbsp dried minced onion
- 2 cups uncooked minute rice
- 1 (16 oz) package frozen broccoli florets, thawed
- 1 can cream of mushroom soup
- 8 oz cheese whiz (or other processed cheese sauce)
Pre-heat oven to 350 degrees
In a large saucepan, bring the water, onion and butter to boil. Stir in rice and remove from heat. Cover and let stand for 5 minutes, or until water is absorbed.
Stir in broccoli, soup and cheese sauce. Transfer to a greased 2 quart baking dish. Bake uncovered, at 350 degrees for 30 - 35 minutes or until bubbly. Enjoy!