Chicken-Broccoli-Rice Casserole

Chicken,Broccoli, Rice Casserole

You can double this recipe easily.
I like this recipe because you can throw everything in and amounts don’t have to be precise. If you have more chicken or less already cooked or more or less broccoli it doesn’t really change the taste. I also can prepare the rice and chicken a day or two before and throw it all together really quick. I put the broccoli in frozen. You may use 1/2 cup of half and half and 1 1/2 milk to make it creamier. I just use milk alone to lighten up the calories.

I precook the chicken in cavenders seasoning and white cooking wine. You may use your preferred seasoning or none.

2 cups cooked rice(I use white for this dish)
1 t onion powder
1/2 t cracked black pepper or reg
1/2 t garlic salt
1 or 2 cups chopped cooked chicken
2 T of flour shaken in
2 cups milk
2 T of margarine
1 cup frozen broccoli
1/2 cup parmesan cheese grated( I use the three cheese that is already grated in the tub, which is parmesan,asiago,romano)
Dot top with 1/2 cup Velveta

Throw everything in and stir

Cook 350 degrees until bubbly and cheese is melted. Take out and stir the Velveta in.