Servings
6-8
Prep Time
10 MIN
Cook Time
35 MIN
Ingredients
| 4 cups | fresh broccoli florets (lightly steamed) |
| 2 cups | cooked rice (optional but traditional in many versions) |
| 1 cup | sour cream |
| 1 can (10.5 oz) | cream of chicken soup (or cream of mushroom soup) |
| 1 ½ cups Borden® Shredded Cheddar Cheese | Borden® Shredded Cheddar Cheese |
| ½ cup | crushed buttery crackers (like Ritz) |
| 2 tbsp melted butter | and salt and pepper to taste |
Steps
| 1 |
PREP
the oven: Preheat to 350°F and lightly grease a 9x13 baking dish.
|
| 2 |
STEAM
the broccoli: Cook until bright green and just tender. Drain well.
|
| 3 |
MIX
the base: In a large bowl, stir together sour cream, cream of chicken soup, salt, pepper, and 1 cup Borden® Cheddar. Fold in steamed broccoli (and rice, if using) until everything is evenly coated.
|
| 4 |
TRANSFER
mixture to the baking dish. Top with remaining ½ cup Borden® Cheddar + Mozzarella (if using).
|
| 5 |
MIX
crushed crackers with melted butter and sprinkle over the top.
|
| 6 |
BAKE
30–35 minutes, until bubbly and golden around the edges.
|
| 7 |
SERVE
and dig in while it’s still melty.
|
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