Time 1h50m Yield 12 servings Number Of Ingredients 14 Steps:
Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside. Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes. Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed. Preheat the oven to 375 degrees F. Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables. Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
Time 50m Yield 10 to 12 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 F degrees. In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute. Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos. In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Yield 12 Number Of Ingredients 8 Steps:
Cook rice as directed on box. Saute onions in margarine until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Time 1h Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Cook rice according to package directions. Cook broccoli according to package directions. When broccoli is cooked, use paper towels to absorb any excess water. Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts. Pour into casserole dish. Bake in pre-heated oven at 350 degrees for 20-30 minutes.
Time 55m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook rice mix. Cook onion and celery in butter until tender. Stir in soup, sour cream, and wine. Stir in chicken and cooked rice. Turn into casserole or baking dish. Bake uncovered in 350 degree oven for 35-40 minutes. Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.
Number Of Ingredients 4 Steps:
Cook the rice as directed - it’s fine if the rice is tender and there’s still extra moisture left. Prepare the broccoli and in a medium bowl mix together 1 1/2 c. of the cheese with the soup. Grease a 4 L casserole and spread half of the rice evenly on the bottom followed by half of the broccoli and then half of the soup mixture. Repeat the layers and top with the remaining 1/2 c. of cheese. Bake at 350 for about an hour.
Time 40m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 425°F. Combine chicken, rice, broccoli, gravy and 1 cup cheese. Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese. Mix bread crumbs and butter until blended; sprinkle over casserole. Cover. Bake 25 to 30 min. or until heated through, uncovering after 15 min.
