Cheesy Broccoli and Rice Casserole
|2 (6.4 oz) bx||creamy four cheese rice a roni|
|2 c||fresh or frozen broccoli flowerettes,cooked until tender|
|1 (7 oz.) jar(s)||sliced mushrooms,drained|
|1 (8 oz.) can(s)||water chestnuts,chopped|
|2 can(s)||cream of celery or mushroom soup|
|1-2 c||cheddar or monterey jack cheese,depending on how cheesy you want it|
|2 Tbsp||chopped fresh parsley|
|1/2 tsp||freshly ground black pepper|
|salt to taste|
|1/2 c||chicken stock or broth;more if needed|
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DirectionsIn a large deep non stick skillet,cook Rice A Roni according to box directions.In a medium pan saute' onions and garlic in 3 Tbsp. butter until soft.DrainIn a large mixing bowl add all ingredients and mix well.Add chicken stock as needed if it appears too thick.Pour into a large greased casserole dish and bake at 350 degrees for 30 minutes or until hot and bubbly.