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Add a photoServings: 10
Ingredients
- 1 c. uncooked rice
- 1 bunch (1.5 lbs.) fresh broccoli
- 1 med. onion, minced
- 1/2 c. diced celery
- 1 c. melted butter
- 1 (10.25 ounce.) cream of chicken soup
- 1 (4 ounce.) Kraft pimiento cheese spread
- 1 teaspoon soy sauce
- Dash nutmeg
Directions
- Cook rice according to instructions, omitting salt. Trim large leaves from broccoli. Separate. Cook in steaming pot or possibly microwave for 8 min. Set aside. Saute/fry onions and celery in butter till tender. Add in soup and next 5 ingredients, stirring well. Reserve 1/2 c. of sauce. Combine remaining sauce and rice. Spoon remaining sauce over broccoli. Cover and bake at 350 degrees for 35-40 min. Garnish with pimiento strips if you like. Yields: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 10 servings | |
| Calories 277 | |
| Calories from Fat 180 | 65% |
| Total Fat 20.5g | 26% |
| Saturated Fat 12.28g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 370mg | 15% |
| Potassium 199mg | 6% |
| Total Carbs 20.74g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.41g | 1% |
| Protein 3.55g | 6% |
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