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Cheesy Broccoli Rice Casserole

Judith Hannemann
  • 50 minutes
  • Serves 4

INGREDIENTS

10 oz

frozen broccoli florets, defrosted & drained

1 can

cream of chicken soup

2 cups

cooked rice

1 1/2 cups

shredded cheddar cheese

1/2 cup

cubed Velveeta*

1/2 cup

evaporated milk or cream

2 tbsp

butter

1/2 tsp

pepper

1/2 tsp

salt

2 cups

cooked cubed chicken (optional)

Topping:

1 cup

Ritz cracker crumbs

2 tbsp

butter, melted