Prep time: 20 min
Total time: 50 min
Serves: 12 people
Calories:182, 1 serving

Ingredients

• 1/4 cup (1/2 stick) butter

• 1 large onion, chopped (about 1 cup)

• 16 ounces frozen chopped broccoli

• 1/3 cup reduced fat (2%) milk

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup

• 1 jar (8 ounces) pasteurized process cheese sauce

• 3 cups cooked long grain white rice (use leftover cooked rice or start cooking the rice before assembling the other ingredients)

Instructions

• Tips

  • Save on prep time by using uncooked rice! Add 1 cup uncooked converted long-grain white rice and 1 cup water or Swanson® Chicken Broth at the end of step 2. Bake, covered, for 40 minutes or until the rice is tender.

• Step 1
  Heat the oven to 350°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.

• Step 2
  Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted. Pour the broccoli mixture into an 11x8x2-inch baking dish.

• Step 3
  Bake for 30 minutes or until the mixture is hot and bubbling.