| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
|
Stick margarine (aprox. 1/4 cup) |
| 1 |
|
Bag (16-oz) frozen broccoli (blanched fresh broccoli works just as well) |
| 1 |
cn |
(10-oz) Cream of Mushroom soup |
| 1/2 |
cn |
Evaporated milk |
| 3/4 |
cn |
Water (use soup can) |
| 1 |
c |
Minute Rice uncooked |
| 1 |
lb |
Velveeta cheese (cubed) |
| 1 |
pk |
Boneless skinless chicken breast |
INSTRUCTIONS
submitted by: skrueger@granite.cyg.net (Cynthia, Stratford Ontario, Canada)
Season chicken to taste than boil till cooked. While chicken is boiling
cook the onion and broccoli in margarine till tender. In a medium sized
bowl wisk together the soup, milk and water, then add to the broccoli
mixture. Then add the rice and cubed cheese and cooked til cheese is
completely melted. Once chiken is cooked and cool enough to handle cut it
into bite size pieces. Add the chicken to the broccoli mixture then pour
into a 13x9 pyrex dish. Bake at 350 degrees for 30 min. Sprinkle with one
can of crushed Durkee fried onion then bake an additional 10-15 min until
lightly browned.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”