hosted by Laverne Diede & Rhonda Fitterer
Chicken Broccoli Rice Casserole
- 1 lb. frozen broccoli
- 1 Tbsp. olive oil or butter
- 1 small yellow onion, diced
- 1-2 cloves garlic, minced
- 1 rotisserie chicken, shredded – about 3 cups
- 2 cups instant rice
- 1 (10.5 oz.) can cream of mushroom soup
- 1 (10.5 oz.) can cream of chicken soup
- 2 cups shredded cheddar cheese
- 2 cups chicken stock
- 1 cup milk
- Salt & pepper to taste
- 3.5 oz. Ritz crackers, crushed – 1 standard sleeve
Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray, set aside. Rinse the frozen broccoli under cold water to slightly thaw. Heat the olive oil or butter in a nonstick skillet over medium heat. Add the onion; cook for 3-5 minutes, until softened. Add the garlic and cook for 1 more minute. Remove from the heat and transfer to a large mixing bowl. Add the broccoli, chicken, rice, soups, cheese, chicken stock, and milk. Stir to combine. Season with a heavy pinch of salt and pepper and mix thoroughly. Pour the mixture into the prepared casserole dish and top evenly with crushed crackers. Bake for 30-40 minutes or until the rice is cooked through, the edges are bubbling, and the crackers are golden brown.
Fruit Cocktail Pudding
- 1 cup sugar
- 1 cup flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 egg, beaten
- 2 cans drained fruit cocktail
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
Preheat oven to 325 degrees. Spray a 9-inch baking dish with non-stick cooking spray, set aside. In a medium bowl, sift sugar, flour, baking soda, and salt together. Add egg to fruit cocktail, then add to dry ingredients and mix well. Pour mixture into baking dish. In a small bowl, mix brown sugar and nuts together and sprinkle over the top of the pudding batter. Bake for 1 hour, or until knife comes out clean. Serve warm with whipped cream.
