Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Rice - Broccoli Rice Casserole By Texasrose
Famous Authors (View All Authors)
Casseroles - Rice -  Broccoli Rice Casserole By Texasrose Post by :Andrzej Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2061

Click below to download : Casseroles - Rice - Broccoli Rice Casserole By Texasrose (Format : PDF)

Casseroles - Rice - Broccoli Rice Casserole By Texasrose

1 lb of rice
1 (10 oz) box of frozen cut broccoli
1 family size can of cream of chicken soup
1 family size can of cream of mushroom soup
1 lb of Velveeta cheese cubed
2 chicken leg quarters cooked boned and shredded(optional)
and water
Take a large Dutch oven and put the rice and broccoli in there with enough water to cover (about a quart or more) cook rice until tender broccoli will be done when rice is. If too much liquid is left you may drain and discard liquid.

Add both soups and the Velveta and add the shredded chicken if desired. Mix and cook till the cheese is melted and mixture is heated through. But be careful not to let the rice stick or burn. You may also put the mixture in a preheated 350 degree oven for about 1/2 hour (as opposed to cooking the mixture on top of the stove either option will do).
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Rice -  Brown Rice Casserole Casseroles - Rice - Brown Rice Casserole

Casseroles - Rice -  Brown Rice Casserole
1/2-1 onion 1/2 stick of oleo1/2 cup raw white long grained rice 1 (10 1/2 ounce) can of beef broth soup1 small can of mushrooms. (juice too) Worcestershire sauce, garlic powder, dash of black pepper, to taste Saute onion in oleo. Combine onion with rice and remaining ingredients. Bake in a 350 degree oven for about 1 hour or until rice is tender.
PREVIOUS BOOKS

Casseroles - Rice -  Broccoli Rice Casserole Casseroles - Rice - Broccoli Rice Casserole

Casseroles - Rice -  Broccoli Rice Casserole
1 stick butter or margarine, melted 2 (10 oz) pkg chopped broccoli 1 cup chopped onions 1 cup chopped celery 1 (10 3/4 oz) can cream of mushroom soup 1 (10 3/4 oz) can cream of celery soup 2 cans water 2 cups minute rice salt & pepper to taste 1 (8 to 16 oz) cheese whiz, softened Melt butter or margarine in a 9 x 13 greased pan. Add chopped broccoli, onions and celery mix well. In a bowl mix soups, and water together; pour over broccoli mixture. Add rice, salt and pepper mixing well then add the cheese whiz.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT