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Full Online Book HomeLearning KitchenRice - Casserole - Broccoli Rice Casserole By Texasrose
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Rice - Casserole -  Broccoli Rice Casserole By Texasrose Post by :Fasai Category :Learning Kitchen Author :Unknown Date :March 2012 Read :677

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

Rice - Casserole - 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).
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1 1/2 cups Uncle Ben's Wholegrain Brown Rice (375 ml.) 1 tblsp. olive oil (15 ml.) 1 tsp. minced garlic (5 ml.) 10 oz. package of frozen chopped spinach thawed and squeezed (300 g.) 2 cups chopped broccoli steamed (500 ml.) 2 cans (213g. each) sockeye salmon drained and skin removed salt and pepper to suite you taste Preheat oven to 375 degrees F. Cook rice according to package instructions. In medium saucepan sauté minced garlic in the olive oil add thawed spinach and mix. Season as desired and stir in cooked rice. Spread rice mixture into the bottom of
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1 small onion chopped 1/2 cup chopped celery 1 package frozen (10 ounce) chopped broccoli, thawed 1 tablespoon butter or margarine 1 jar (8 ounce) process cheese spread 1 can (10 3/4 ounces) condensed cream of mushroom soup undiluted 1 can (5 ounces) evaporated milk 3 cups cooked rice Preheat oven to 325° F.In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over, do not stir.
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