It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers here.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is EASY CHEESY BROCCOLI CHICKEN & RICE SOUP.
We’re heading into the cooler, fall months when we start thinking about making hearty soups to warm up our families. I often have a soup pot on because it allows me to write and read and play with my family and friends without worrying about what to put on the dinner table. I love this recipe for those days when I’ve forgotten to get something started. It really is a quick and easy soup, not to mention scrumptious! Serve with hot, buttered garlic bread or rolls.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 2 recipes and counting with this posting! Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.
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EASY CHEESY BROCCOLI CHICKEN & RICE SOUP
[Serves 4]
1 skinless chicken or 3-4 chicken breasts, cut into bite sized pieces
4 servings cooked rice
1 stalk celery, diced
2 green onions, diced
1 to 1-½ cups broccoli
1 can cream of chicken soup
1 can cream of celery soup
1 cup chunked Velveeta or processed cheese
In microwave casserole dish with lid, cook chicken in water [½ filled] until done. Strip off bones if using whole chicken. Set meat and water aside. Cook 4 servings of rice as directed on package. Set aside. Chop and sauté in butter…celery, green onions and broccoli.
Combine chicken/water with both cans of soup and cheese. Microwave until hot and cheese is melted. Mix with vegetables and rice. Stir together and serve with hot bread or rolls.
Hints: Keep chicken breasts in freezer for 10-minute thaw in warm water if you need a quick last minute meal. I also keep packages of frozen broccoli and cans of soup on hand. You can use any cheese; processed cheese melts easiest. I’ve even used a bit of PepperJack or Havarti for some zip.