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Chicken broccoli rice casserole

Wednesday, December 9, 2009

                                                             chicken broccoli rice casserole 

chicken broccoli rice casserole  

chicken broccoli rice casserole Cooking Process

Exchange the red bell pepper in the
previous recipe for 1 (16-ounce) bag
of frozen, thawed broccoli pieces. Fold
in the addition of 1 (10.75-ounce)
can of cream of Cheddar cheese soup
(undiluted). Add salt and pepper to
taste. Cover with the lid and cook on
high for 4 hours, or until the chicken is
no longer pink, the rice is plumped, and
the broccoli is fork tender.


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