Broccoli And Cheese Rice Cups Recipes

BROCCOLI AND CHEESE RICE CUPS

Steps:

• Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.
• Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
• Bake 25 min. or until lightly browned.

RICE, BROCCOLI'N CHEESE CUPS

Steps:

• Preheat oven to 350 degrees.
• Prepare rice using the chicken broth for the liquid as directed on package.
• Place slightly cooled rice into a large bowl and add the remaining ingredients mixing well.
• Grease a muffin tin and spoon mixture evenly into 8 of the cups.
• Bake 25 minutes, or until lightly browned.

BROCCOLI RICE CASSEROLE

Steps:

• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

CHEESY RICE AND BROCCOLI

Steps:

• Place broccoli and broth in medium saucepan.
• Bring to a boil over medium-high heat.
• Stir in rice, cover.
• Remove from heat.
• Let stand 5 minutes.
• Stir in cheese, cover.
• Let stand 5 minutes.
• Stir until cheese is melted.

BROCCOLI-CHICKEN CUPS

Steps:

• Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup., In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.