Saturday, December 24, 2011

Cheesy Broccoli, Rice and Chicken Casserole

I like the broccoli rice casserole at Piccadilly. (Yes, I eat at Piccadilly)  This is SOOOO much better than the one at Piccadilly.  The fresh broccoli makes it great!  It  is a wonderful potluck contribution.  It is a "Deep South Dish" recipe.
  • 2 small heads of broccoli, cut so that only the florets remain (4 C.)
  • 2 T. butter
  • ½ C. chopped onion
  • ¼ C. chopped celery
  • 1 C. mayonnaise
  • ½ C. sour cream
  • 1 can of cream of celery soup
  • ½ lb. of Velveeta, cut into small cubes
  • 1 t. Tony Chachere’s Creole Seasoning
  • 1 t. garlic powder
  • ½ t. black pepper
  • 2 C. cooked rice
  • 2 C. shredded Cheddar cheese
  • 2 C. cooked, cubed chicken breast
  1. Preheat oven to 350 degrees
  2. Boil water in a large pot and add the broccoli florets to the boiling water for 5 minutes
  3. Strain the broccoli, allow to cool, then chop
  4. In a Dutch oven, over medium heat, sauté the onions and celery in the butter
  5. Add the next 7 ingredients and heat until the Velveeta is melted
  6. Add the rice, 1 C. of Cheddar, and chicken
  7. Stir well, then transfer to a casserole dish with a lid, that has been sprayed with cooking spray
  8. Bake for 20 minutes, covered, then remove from the oven add 1 C. of Cheddar and bake for an additional 10 minutes
  9. Serve hot!
 Tips and Tricks:
  • I use light sour cream.
  • I buy a rotisserie chicken and cut the breast meat into small cubes.  The breast creates about 2 C. of cubed chicken.
  • The chicken is not a necessary ingredient to this recipe.  It makes a great one dish meal, but you can skip it and just have a Cheesy Broccoli Rice Casserole.
  • Sam’s sells a 3 lb. bag of broccoli florets in the produce section.  This recipe calls for 4 C.

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