Cheesy Chicken Broccoli and Rice Casserole

15 minutes is all you need to place together this delicious one-dish casserole! Delicate chicken breasts sit on top of a bed of creamy rice with broccoli and carrots. Topped with melted Cheddar, and dinner is ready!

This is a tasty twist to broccoli, rice and cheese casserole, and is quite easy to do. You can also cut it in half. I use the mushroom soup cream when I make half. You can also go without the onion. It only gives it a little flavor, but it is still delicious without it.

Prep time: 15 minutes | Cook: 30 minutes | ready in: 45 minutes | 8 Serves

Ingredients:

1 cup milk1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1 (16 ounce) package frozen chopped broccoli1 small white onion, chopped1 pound processed cheese food1/4 cup butter2 (10 ounce) cans chunk chicken, drained2 cups uncooked instant rice2 cups water

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the water in a medium saucepan. Add in the instant rice, cover, and remove from heat. Let it stand for about 5 minutes. I’m using 2 Quart Nonstick Saucepan with Glass Lid
• In a 9×13 inch baking vessel, combine the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Finally, bake in the preheated oven for 30 to 35 min, or until the cheese melts. Mix halfway through cooking to help the cheese melt evenly.