Enjoy Chicken Broccoli Rice Casserole just like Mom used to make (or better!). Try our take on this heart-warming creamy classic.
What You Need
Original recipe yields 6 servings
2 cups cooked long-grain white rice
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
3 cups chopped cooked chicken
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 cups small broccoli florets
2 green onions, sliced
6 oz. VELVEETA, cut into 1/2-inch cubes
1 cup french-fried onions
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Let's Make It
Heat oven to 375ºF.
Spread rice onto bottom of 2-qt. casserole sprayed with cooking spray.
Melt butter in large skillet on medium heat. Add flour; cook and stir 1 min. or until hot and bubbly. Gradually whisk in milk. Bring to boil, stirring constantly. Simmer on medium-low heat 2 min., stirring constantly. Add all remaining ingredients except french fried onions; mix well. Spoon over rice; sprinkle with onions.
Bake 30 to 35 min. or until heated through.
Save 40 calories per serving by preparing with fat-free milk, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and 2% Milk VELVEETA.
Substitute 1/2 lb. fresh asparagus spears, cut into 1-1/2-inch lengths, for the broccoli.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.