Over a decade ago my mother in-law bought me the Better Homes and Gardens America’s Best-Loved Community Recipes cookbook.
It’s honestly the best cookbook I’ve ever owned. Every single recipe we’ve ever tried in it has been a favorite, from the blueberry buckle to the ricotta cheese cookies to the noodle kugel (which I’ve often taken to potlucks and always get comments about).
The other thing I love about it is that every recipe has a full-page, color photo. Doncha hate it when you’re looking at a cookbook and you can’t for the life of you picture what the actual finished product is like?
(Interestingly, I see you now get this cookbook on Amazon for only 25 cents plus shipping. And it’s a hardcover book, mind you. It’s a wonderful world we live in today, I tell you.)
Anyway, this broccoli, chicken, cheese and rice casserole is one of my kid’s favorite meals from this cookbook.
One heads up about this recipe: While it’s not difficult, it is somewhat time-intensive, mainly because you have to cook part of it for a full hour, then finish preparing it and cook again for 40 minutes. So it’s not the kind of recipe you can quickly throw together at the last minute. It requires some planning ahead. (Well, at least for me it does!)
Broccoli, Chicken, Cheese and Rice Casserole
3 cups cooked chicken
1 can beef broth
1 cup long grain rice
1/4 cup butter, cut up
1 can French Onion soup
1 4 1/2 oz jar sliced mushrooms, drained
1/4 tsp garlic powder
1 box frozen chopped broccoli
1 can cream of mushroom soup
2/3 cup milk
1/4 cup mayonnaise
1/4 tsp Worcestershire sauce
1 cup shredded cheddar cheese
Preheat oven to 325.
In a rectangular baking dish, stir together the broth, uncooked rice, butter, French onion soup, mushrooms, and garlic powder. Cover tightly with aluminum foil and cook for one hour.
Remove from oven and increase temperature to 375.
Stir the rice mixture, then top with drained broccoli and chicken.
In a bowl stir together the cream of mushroom soup, milk, mayonnaise, and Worcestershire sauce. Spoon evenly over the chicken.
Sprinkle with cheddar cheese.
Bake covered at 375 for 30 minutes.
Uncover and bake 10 more minutes.
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