my65289stang
Assistant Cook
- Joined
- May 21, 2006
- Messages
- 30
Thought I would throw a recipe out there for anyone looking for a quick and tasty casserole. There is probably something similar out there but give this a shot. My girlfriend is ADDICTED to it and I take it every day after I make it for lunch until it is gone. Enjoy
4 TBSP Butter
1 C Onion
1 C celery
1 small can cream of mushroom soup
1 small block of velveeta cheese
1 1/2 C Cooked rice
1 cooked chicken
1 bag of frozen broccoli
Salt
Pepper
Celery salt
Obviously tweak to your liking but this is the general measurements that I use and it comes out really good. I do everything in one pan except the rice. I use the min. rice and a cooked chicken from the local store to make this super quick.
Cook your rice first obviously
Toss the frozen broccoli in a strainer and run cool water over it until it is thawed.
To make it easier and REALLY quick I chop the onion and celery and put it in a bowl and remove the meat from the chicken and put it in a separate bowl.
Melt the butter in a 3 quart or so pot. Toss in the bowl of onion and celery and cook until slightly tender, season with salt, pepper, and celery salt. Toss in the cream of mushroom soup and break/cut up the velveeta and heat until melted. Add the rice, "bowl" of chicken and defrosted broccoli. Lightly grease a 13X9 and dump everything in. Bake at 350 for 30 or 40 until its bubbly. I usually just serve buttered rolls which seem to go pretty well. Have extra celery salt on the table, it is amazing with this casserole.
Im "advertising" this as a quick recipe so that is why I use a pre cooked chicken, frozen broccoli, and min. rice. I usually cook everything right when I get home, still in my work clothes, toss it in the oven, jump in the shower, turn on the hockey game, and by then dinner is ready.
4 TBSP Butter
1 C Onion
1 C celery
1 small can cream of mushroom soup
1 small block of velveeta cheese
1 1/2 C Cooked rice
1 cooked chicken
1 bag of frozen broccoli
Salt
Pepper
Celery salt
Obviously tweak to your liking but this is the general measurements that I use and it comes out really good. I do everything in one pan except the rice. I use the min. rice and a cooked chicken from the local store to make this super quick.
Cook your rice first obviously
Toss the frozen broccoli in a strainer and run cool water over it until it is thawed.
To make it easier and REALLY quick I chop the onion and celery and put it in a bowl and remove the meat from the chicken and put it in a separate bowl.
Melt the butter in a 3 quart or so pot. Toss in the bowl of onion and celery and cook until slightly tender, season with salt, pepper, and celery salt. Toss in the cream of mushroom soup and break/cut up the velveeta and heat until melted. Add the rice, "bowl" of chicken and defrosted broccoli. Lightly grease a 13X9 and dump everything in. Bake at 350 for 30 or 40 until its bubbly. I usually just serve buttered rolls which seem to go pretty well. Have extra celery salt on the table, it is amazing with this casserole.
Im "advertising" this as a quick recipe so that is why I use a pre cooked chicken, frozen broccoli, and min. rice. I usually cook everything right when I get home, still in my work clothes, toss it in the oven, jump in the shower, turn on the hockey game, and by then dinner is ready.
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