Broccoli and Rice Casseroles

  • BeckiSue Posted: 10/30/11
    Worthy of a Special Occasion

    This was good, but not worth the temptation of having the leftover cream cheese and Velveeta in my refrigerator. :-)

  • LizzieKat Posted: 01/09/12
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    Beckisue - your comment made me smile. I guess it's time to make some Mac and cheese! This was very tasty. I had plenty of liquid to cook the rice and broccoli, but I agree it seemed a waste to throw out the milk. It was easy too, with no down time between steps. I didn't bother with the ramekins; I just put it in a small casserole. I would definitely make this again.

  • cshgt1 Posted: 11/04/11
    Worthy of a Special Occasion

    I thought this was a good recipe, made as directed. Kids ate it always the test...good use of left over chicken meat!

  • nancur Posted: 11/28/11
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    There is not enough liquid in this recipe. I had to add at least a half cup milk so it wasn't totally dry. In addition, 2 cups milk and 1 one cup water is not enough to cook the rice & broccoli.The rice recipe on the box calls for 4 cups. On top of it all, you end up throwing out the milk. Recipe is okay if you modify it, but too much work for velveeta, cream cheese and white rice.

  • emily25 Posted: 04/10/12
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    My husband and I loved this! I only made a few modifications (left out the celery since I didn't have any, left out the Velveeta since I could only find it in giant packages in the store and instead doubled the cream cheese). Also, I made it in a 9x9 dish instead of individual ramekins. Everything came out tender and delicious. The serving sizes are very generous. It's not a very creamy casserole, but that is what cuts down on the calories! My husband has already been asking me to make this again!

  • stephencinti Posted: 09/24/12
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    Tasty and hearty! Pretty easy to make, too.

  • NicolePare Posted: 03/15/12
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    I like the flavors and textures of this meal. I slightly changed it as follows: , I made my favorite rice (Basmati) instead of doing the boil bags in milk. That seemed like a waste to me. I used fresh broccoli, and cut the ends off really close to the clusters, so my broccoli was in very small pieces. I used a red onion instead of white/yellow, 1/2 of a green bell pepper, 3 stalks of celery and olive oil to saute. For the cheeses, I used 1/3 less fat cream cheese and a combination of cheddar cheese and some other soft cheese that was left over from a party. I used precooked chicken (and made of the ramekins with out meat for my veggie daughter.) I did think it was a lot of work and dirty pots and pans for a week night meal--but the results were good. Very comforting food. I will make this again.

  • steponme Posted: 09/26/12
    Worthy of a Special Occasion
    Missouri City, TX

    This was a great tasting weeknight meal. I made some slight changes that were suggested by other reviewers. Made jasmine rice, steamed 4 cups of fresh broccoli florets about 6-7 mins., added about 3/4 cups of milk when everything was mixed together. I served with the sliced steamed carrots that were suggested in the magazine.

  • npennartz Posted: 06/12/12
    Worthy of a Special Occasion

    When I told my husband we were eating healthy last night he rolled his eyes and made a horrible grunting noise - you'd have thought I was torturing him! When I handed him the plate of food, without even tasting it first he said "This is HEALTHY?!?!" Then after his first bite he was in love! He's already requested that I make this once a week. Here are the changes that I made to the recipe: 1) I almost doubled the amount of broccoli to increase the portion sizes without adding a lot of extra calories, 2) I added 2 cloves of chopped garlic for more flavor (add to the onion, celery, pepper mixure sauteing for about a minute before adding the cheeses, 3) I used 3 pieces of Laughing Cow Light Swiss instead of velveeta, and finally 4) to help make the mixture a little more creamy I reserved about 1/3 cup of the milk used to cook the rice and added to the final product (before baking) which worked pretty well. Can't wait to make this again!

  • sofia9 Posted: 07/22/13
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    4 stars because the casserole was tasty, but I made quite a few changes. I substituted chicken broth for water. After cooking the broccoli in the milk/broth, I poached 2 chicken breasts then shredded them. Cooked long grain rice in the milk/broth with chopped onion. Only used cream cheese. Then made a crumb topping with panko and parmesan cheese and baked off.

  • Lynx579 Posted: 02/25/14
    Worthy of a Special Occasion
    Chino Hills, CA

    For the amount of work that was required, I was expecting awesome! It really was pretty bland.

  • 3littlebirds Posted: 06/25/13
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    I thought this recipe was delish. I made the spiced chicken thighs & garlicky rice from the June 2013 issue the night before & I had leftover rice & chicken so I used it up making this recipe. I didn't put celery (didn't have any) & ended up adding some milk & fat free low sodium chicken broth to help the sauce along. I put it in a big casserole dish & baked at 350 for 40 minutes. I will definitely make it again!


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