Tag Archives: cream of chicken

Broccoli Rice Casserole

Broccoli Rice Casserole

We’ve all had broccoli rice casserole at one time or another, and this isn’t too far off from the original recipe from Cambell’s. It’s just got a few tweaks to give it some extra dimension and flavor!

1 lb (16 oz) frozen cut broccoli
8 oz Velveeta
1 onion
1/2 stick butter
1 1/2 c rice
2 oz cream cheese
2 cloves of garlic chopped
Roasted red peppers
1 can cream of chicken and mushroom soup (the blend is really good!)
1/3 c milk
Salt, pepper, cayenne pepper

1. Sauté your chopped onion in your butter for about 15 minutes until they start to turn golden. Meanwhile, cook your 1 1/2 c rice according to the package instructions.


2. Put your broccoli in a microwaveable safe container and fill halfway with water. Pop it in your microwave for five minutes to steam them so they’re cooked but still crunchy.


3. After your onion is mostly cooked, add your chopped garlic and sauté another few minutes. Season it all with salt, pepper, and a pinch of cayenne pepper. I also added chopped up roasted red peppers. I only had a half a jar, but would’ve done a full jar if I had it.


4. Add your cheeses and cream of mushroom & chicken and cook on low until it’s melted.


5. Add your milk and it will thin out the sauce a bit.


6. Now add your broccoli…


7. …then add your cooked rice 😄


8. Now pour this into a buttered casserole dish and bake at 350 for 20-30 minutes. So good!



Chicken Casserole

Chicken Casserole

Chicken Casserole

Y’all know by now I love to use leftovers and turn them into another yummy meal. This saves time and money, which adds money to your wine budget. Genius, I know 🙂 This is a simple make ahead meal that freezes great too! For this I used leftover grilled chicken, but you could use a store bought rotisserie chicken if you wanted to.

1 sweet onion chopped
1 garlic clove chopped
1 can cream of chicken
1 can cream of mushroom
1 cup shredded mozzarella cheese, plus extra to sprinkle on top (I love Kraft Mozzerella with a touch of Philadelphia)
1 cup shredded cheddar cheese, plus extra to sprinkle on top
2 cans diced green chiles
1 can Rotel
4 cups diced chicken
Salt, pepper, cayenne pepper, and your favorite season-all
1/2 stick of butter
Olive oil
6 corn tortillas

1. Sauté onion with butter, olive oil drizzle, salt, pepper, and cayenne pepper pinch on medium to high heat. After about 15 minutes add your chopped garlic and sauté another five minutes.

2. Meanwhile, tear up your corn tortillas and line the bottom of a baking dish with them.

3. Add your cream of mushroom, cream of chicken, chiles, Rotel, chicken, and cheese. Stir on medium to high heat until cheeses are melted and everything is thoroughly combined. It’s at this point I like to taste it and sprinkle a little season-all type seasoning on there like Tony’s or Jane’s Krazy Mixed Up Salt.

4. Pour mixture over tortillas.

5. Sprinkle as much cheese as you want over the top. Note: if you’re planning on freezing this, allow it to cool after this step and cover with plastic wrap, then a layer of foil.

6. Bake at 350 for 30 minutes. I like to serve mine with crushed tortilla chips, green onion, and a dollop of sour cream. Yummy!