This is a great variation on the classic broccoli, rice, and cheese casserole, and it’s quite simple to make. This can also be chopped in half. When I make half of the recipe, I use one can of cream of mushroom soup. You can simply omit the onion entirely. It merely adds a hint of taste, but it’s still delicious without it.
Ingredients:
- 2 cups water
- 2 cups wild rice, cooked as package directs
- 2 ½- 3 cups rotisserie chicken
- 1 (10.75 oz.) can condensed cream of mushroom soup
- 1 (10.75 oz.) can condensed cream of chicken soup
- ¼ cup butter
- 1 cup 2% milk
- 2 cups broccoli, chopped
- 1 small white onion, chopped
- 16 oz. cheddar cheese, grated
Instructions:
Preheat oven to 350F.
Use water to cook your rice according to package directions.
In a 9″x13″ baking dish, mix the prepared rice, chicken, and cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and approximately 12 oz. of cheddar cheese.
Bake in the oven for 20 minutes, and stir to help cheese melt evenly.
Top with remaining cheddar cheese and bake for an additional 15 minutes or until golden brown