Cathy's StoryI came up with this recipe because we love the Creamy Four Cheese Rice A Roni and I needed a side dish for last years Thanksgiving dinner at my Mom's. The flavor from the Rice A Roni is delicious and adding the broccoli,mushrooms and water chestnuts took it over the top! Makes a great addition to your holiday meal or any family gathering! Enjoy!
2 (6.4 oz) box
creamy four cheese rice a roni
fresh or frozen broccoli flowerettes,cooked until tender
1 (7 oz.) jar(s)
1 (8 oz.) can(s)
cream of celery or mushroom soup
cheddar or monterey jack cheese,depending on how cheesy you want it
chopped fresh parsley
freshly ground black pepper
salt to taste
chicken stock or broth;more if needed
1In a large deep non stick skillet,cook Rice A Roni according to box directions.
2In a medium pan saute' onions and garlic in 3 Tbsp. butter until soft.Drain
3In 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.