Broccoli and Cheese Rice Casserole recipes

- Ritz cracker crumbs (our preference) or breadcrumbs, to taste (enough to cover top of casserole)
- 8 ounces sour cream
- fresh broccoli florets
- 4-6 boneless chicken breasts
- shredded cheddar cheese, to taste (enough to cover top of casserole)
- grated parmesan cheese, to taste (enough to cover top of casserole)
- salt and pepper
- garlic powder
- 1 can cream of mushroom soup

- 2 tablespoons butter
- 2 cups chopped broccoli
- 1 1/2-2 cups cooked brown rice
- 1 onion
- 2/3 cup grated cheese
- 1/2 cup low-fat milk

- 1 (8 ounce) jar cheese spread
- 1 tablespoon butter margarine
- 1 (5 ounce) can evaporated milk
- 1/2 cup chopped celery
- 3 cups cooked rice
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) package frozen chopped broccoli
- 1 small onion

- 1 bunch broccoli, washed and broken into very small flowerets (should be 4 cups after cooking)
- 1/4 teaspoon paprika
- 2 tablespoons butter
- 2-2 1/4 cups low-fat milk
- 1/4 teaspoon salt (more or less to taste)
- 3 cups hot cooked rice (white or brown)
- 2 cups shredded extra sharp white cheddar cheese (or sharp or regualar)
- 1 small onion
- 1/4 teaspoon pepper
- 1 egg

- butter
- 2 cups cooked rice
- 8 ounces shredded cheddar cheese
- 2 (10 ounce) boxes frozen chopped broccoli
- 1 small onion
- 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)