MONDAY MEALS WITH CINDY!!!Broccoli, Ground turkey, Cheese & rice Casserole
Monday meals with Cindy!!!
Broccoli Cheese & Rice Casserole - Cooking from Scratch - Step by Step - How to Cook Tutorial
Broccoli Cheese & Rice Casserole - Mama's Southern Recipes - Cooking from Scratch - Step by Step - How to Cook Tutorial
Free Broccoli Casserole (Vol. 3 Cookbook) Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Broccoli Cheese Casserole (Recipe is in our Vol. 3 Cookbook)
3 CUPS FRESH STEAMED BROCCOLI FLORETS
3 CUPS CHICKEN BROTH
1/2 CUP LARGE ONION CHOPPED
3 TBSP. BELL PEPPER CHOPPED
1 CUP PEPPERIDGE FARM HERB STUFFING (TRADITIONAL)
8 TBSP. BUTTER
1 CUP MILK
1 CUP RICE
1/2 TSP. SALT
1/2 CUP SOUR CREAM
1/2 CUP MAYO
1/2 TSP. BLACK PEPPER
1/2 TSP. SALT
PINCH CAYENNE PEPPER
1/4 CUP FLOUR
2 CUPS SHREDDED MILD CHEDDAR CHEESE
Steam broccoli for 8 minutes. Combine broth and
milk. Sauté onion and pepper in a saucepan with 4
tbsp. butter until tender (medium heat). In a large
bowl combine rice, herb stuffing, mayo, sour cream,
black pepper, 1 cup cheese and mix well. Put onion
and pepper in a bowl with rice and other ingredients.
Melt 4 tbsp. butter in a saucepan. Add flour, salt,
cayenne, and blend with whisk. Continue cooking
until flour begins to brown. Add broth and milk and
bring to boil. Pour over rice. Mix well, then place in a
13x9 baking dish. Top with 1 cup shredded
cheese. Bake at 325 degrees F for 1 hour.
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Classic One Pot Chicken, Broccoli, and Rice Casserole
Find the full recipe and video here:
Have you tried this one before? Even if you have, save this recipe to keep for your next craving and share with a friend who loves to cook!
Recipe:
Chicken, Broccoli, and Rice Casserole
Ingredients:
* 1 small yellow onion, chopped
* 2 1/2 cups fresh broccoli, chopped (or frozen)
* 10 oz chicken breast, diced
* 2 cloves garlic, grated or minced
* 1 cup white rice
* 2 1/2 cups chicken or vegetable broth (or 2 1/2 cups water + chicken bouillon)
* Salt and pepper, to taste
* 1 1/2 cup shredded cheddar cheese
Directions:
1. Heat a pan over medium heat with a little bit of olive oil. Add the chopped onion and sauté for about 5 minutes, or until softened.
2. While the onion is cooking, chop the broccoli into bite-sized pieces.
3. Add the diced chicken to the pan with the onion. Season with salt and pepper, and cook until the chicken is browned on all sides.
4. Move the chicken to one side of the pan, and another tablespoon of olive oil to the other side. Add two grated cloves of garlic and the white rice to the oil and sauté for about a minute, or until golden.
5. Pour in the chicken or vegetable broth (or water with chicken bouillon), and bring the mixture to a boil. Lower the heat to a simmer, cover the pan, and cook for 12 minutes.
6. Remove the cover, and sprinkle the chopped broccoli over the chicken and rice mixture. Cover the pan and cook for another 8 minutes, or until the rice and broccoli are tender.
7. Remove the cover and turn off the heat. Sprinkle the cheddar cheese over the top of the casserole and give it a good mix. Top with additional shredded cheese, if desired.
8. Serve hot and enjoy!
Note: You can also add in other vegetables, such as carrots or bell peppers, to the casserole if desired. And, you can swap out the chicken for other proteins, like canned chicken or tofu.
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