Broccoli Rice Casserole

This is a really old recipe I had and have not made it in a very long time. Found it going threw my recipes the other day and thought I would make it again. Must say as a side dish it makes a LOT. I did think as we wee eating it if we added diced chicken and made it a main meal it it would have been better. May give it a try next time. Also this is the first time I have used Velveeta cheese other than making the rotel dip in I don't know when.
2 cups cooked rice
1 small box frozen broccoli.... cooked
1 can cream of mushroom soup
1/4 cup onion (we added more)
1/4 cup celery *we also added more)
can of mushrooms or fresh if you want to
one small box Velveeta cheese cubed about 2 cups
saute onion and celery in butter or olive oil till clear
mix all ingredients together and place in a buttered baking dish and cook at 350 for about 30 minutes.

Garlic chicken and broccoli Pasta

1 lb penne pasta
1 ½ cup broccoli
1 ½ to 2 cups cooked chicken
1 Tablespoons butter
2 cloves garlic can add extra (we did)
2 Tablespoons flour
¾ cup chicken broth
3/4 cup milk
2 Tablespoons parsley flakes
Red pepper flakes (to taste)
Salt and pepper to taste
1/3 to ½ cup grated parmesan cheese (can add extra we did)

Cook pasta according to directions
Melt butter and add garlic in medium sauce pan
Cook over med heat for 1 min.
Add flour and cook for another min stirring constantly
Stir in broth and milk and cook stirring until sauce boils and thickens
Add chicken and broccoli and stir
Add parsley, salt, pepper, pepper flakes and cheese
Stir till cheese is melted.
Add pasta and toss till covered.
Serve with extra parmesan on top.


This was very yummy and fairly easy to make we would add more pepper flakes next time or some white pepper to kick it up a little more.
Our taste buds must be getting accustomed to the heat and need to add more.