Ingredients Jump to Instructions ↓

  1. 2 packages frozen chopped broccoli -- (10-ounce)

  2. 2 tablespoons butter or margarine

  3. 1/2 cup chopped celery

  4. 1/2 cup chopped onion

  5. 1 can reduced-fat cream of mushroom soup -- undiluted

  6. 1 can reduced-fat cream of chicken soup -- undiluted

  7. 3/4-ounce

  8. 2 cups skim milk

  9. 1 jar process cheese spread -- (8-ounce)

  10. 2 cups cooked rice

  11. 2 cups chopped cooked chicken

  12. 1/2 teaspoon pepper

  13. Cook broccoli according to package directions; drain and set aside. Melt butter in a large skillet over medium-high heat; add celery and onion, and cook, stirring constantly, 3 minutes or until tender. Remove mixture from skillet, and set aside.

  14. Combine soups and milk in skillet; cook over medium heat, stirring often, just until thoroughly heated. Add cheese spread, stirring until melted; remove from heat.

  15. Stir in broccoli, celery mixture, rice, chicken, and pepper. Spoon into a lightly greased 8-inch square baking dish.

  16. 350? for 30 minutes or until thoroughly heated.

  17. LUCY PHILLIPS, Dixon Springs, Tenn.

  18. Notes: This popular one-dish meal is made even better by relying on reduced- fat cream soups-perfect for casseroles. Some supermarkets also carry a lighter version of process cheese spread; for testing, we used Cheez Whiz brand.

  19. 2f & SNT on


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