This recipe is made by one of my favorite people in the world, my Nana, Linda McCollum. My Nana was just as warm and comforting as this recipe I fondly remember from my childhood. I begged for it to be made every Thanksgiving and Christmas! As I grew older, my Mom had me join her to make this recipe, and making it brings back fond memories of my Nana. All the McCollum women in my family make this recipe, as well as many others of hers, together in matching aprons that my Nana made for us!
What you’ll need:
- 10 oz fresh broccoli, cut into small florets
- 2 cups cooked white or basmati rice
- 1 can of cream of chicken soup
- 8 oz Velveeta cheese, cubed
- 1/2 cup diced yellow onion
- Cooking spray (for coating the baking dish)
Instructions
- Cook white or basmati rice until fluffy, or as directed on the package, set aside.
- Steam broccoli for about 3 minutes, until it is half-cooked but still green. Set aside.
- In a small pan, saute diced onion on medium heat until golden brown.
- Spray the baking dish. Add cooked rice, cream of chicken soup, Velveeta, onion and broccoli. Stir gently to combine, do not overmix!
- Heat the oven to 350°F. Bake for 20-25 minutes, or until the cheese is melting or bubbling.