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In high school I worked at the most wonderful grocery store, Wahoo Super. Ya, it’s in Wahoo, Nebraska where I grew up. (I’ll pause while you say ‘Waaa-Hoooo’ a few time.) Our deli was a popular place! It made the best fried chicken and fried gizzards. Along with the chicken they would feature a few other main dishes each day for lunch. My favorite was the Chicken Broccoli Rice Casserole. It was even served at my High School graduation...don’t laugh. It was that good.
Every time I make this dish it takes me back to my Wahoo
Super days. Man, we had a good
time. I worked with all my high school
friends so it was actually fun to go to work.
We watched the office door and when the bosses were away we got our goofy
on but would scurry like mice when that office door opened. We really did work hard, but always managed
to fit in some fun. We tried to see how loud
we could get on the inter-com, crossed out barcodes so us checkers would have to
manually enter the UPC’s, and of course lock each other in the freezer (only
for a minute). Just some good ol’ shenanigans.
Chicken Broccoli and Rice Casserole
4 servings of cooked rice (usually 2 cups uncooked rice,
depending on the brand)
1 lb chicken breast, cooked and cubed
16 oz frozen broccoli florets
2, 10.25 oz cans Cream of Chicken Soup
1 ½ cups shredded cheese
½ cup milk, if mixture is too dry
10-15 crushed crackers (optional)
10-15 crushed crackers (optional)
Preheat oven to 350 degrees.
Cook rice and broccoli according to package instructions. Combine chicken, cooked rice, cooked broccoli, canned soup,
and ½ cup cheese in large bowl. Stir to combine. If the mixture looks
dry, you can add ½ cup milk.
Pour mixture into a 9 x 13 pan.
Top with remaining cheese and crushed crackers. Bake for 20-30 minutes until cheese is melted.
Printer Friendly Recipe
Printer Friendly Recipe