Chicken Broccoli Casserole
Prep Time: 45 min
Ingredients
3 cups frozen broccoli cuts
1 small can of Campbell’s condensed cream of mushroom soup
1 cup White Minute rice
3/4 cup 2% Milk
2 cups of cooked and shredded Miller Poultry chicken
2 cups shredded cheese
French fried onions (amount to taste)
Salt and Pepper to taste
1 small can of Campbell’s condensed cream of mushroom soup
1 cup White Minute rice
3/4 cup 2% Milk
2 cups of cooked and shredded Miller Poultry chicken
2 cups shredded cheese
French fried onions (amount to taste)
Salt and Pepper to taste
Instructions
1. Mix all ingredients well in a large bowl, saving half the cheese for the top of the casserole.
2. Spread evenly into a greased casserole dish and top with remaining cheese and fried onions.
3. Cover with foil and bake at 350 degrees for 30 minutes.
4. Uncover and bake an additional 10 minutes or until brown and rice is cooked fully.
2. Spread evenly into a greased casserole dish and top with remaining cheese and fried onions.
3. Cover with foil and bake at 350 degrees for 30 minutes.
4. Uncover and bake an additional 10 minutes or until brown and rice is cooked fully.
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
