Most of us have memories of special foods growing up. Those foods evoke emotions and bring back special memories. For me, one of those foods is Velveeta cheese dip. I haven’t made it myself in six or seven years but growing up we loved it! LOVED IT! My Mother made it almost every time she made her sour cream enchiladas. Recently my Father made dinner and brought it by the house and what was one of the things he made us: Velveeta Cheese Dip!
Just the smell alone made me think of my Mother, sitting around the table playing Canasta or Pinocle as we did so often. We spent a great deal of time in the kitchen, as we were a family of seven! We had great times and created many great memories.
Do You Have a Food that Makes You Think of a Loved One?
When I was asked if I would create a recipe using the @Liquid Gold I decided it would give me the chance to work on something for my freezer (since I want to start preparing freezable meals for when we bring 3.0 home) as well as show others that Velveeta is more than just nachos, macaroni and cheese and dips.
Since I do not know exactly when I will making the transition to living away from home, I want to take advantage of the time I have here so I can be better prepared to come home with another baby. One thing that I know will help to bring peace of mind is having meals made ahead of time in the freezer. It makes it so much easier to take something out of the freezer, place it into the oven and then have a home cooked meal on the table. So I decided I would make a chicken and broccoli casserole that can be frozen and pulled out to be eaten later.
On our way home after being away for most of the week we stopped at a Walmart to pick-up some produce and other things that were needed for the recipe. You can check out my full shopping experience in my #VelveetaRecipe Google+ album.
Cheesy Broccoli & Chicken Casserole Recipe
- 1lb Velveeta Cheese, cut into blocks
- 4 cups of cooked rice
- 1 broccoli head, chopped
- 1/2 onion, chopped (or 1 tablespoon of dried minced onions)
- 1 1/2 cups of milk, 12 ounces
- 1 to 2 cups of shredded sharp cheddar cheese
- 1 can of cream of chicken soup
- 1 lb of shredded or cubed chicken
- Salt & Pepper to Taste
- 1 teaspoon of ground cumin
Start by cooking your rice and chicken. While they are cooking, chop your broccoli and onion. Then cube your Velveeta cheese and shred your cheddar cheese.
Once the chicken is cooked, cube or shred it. Either in your pot you cooked your chicken or in a 9×13 pan, mix all your ingredients but your shredded cheddar cheese together.
Spread it evenly into a 9×13 baking dish.
Bake covered at 350 for 30 minutes. Remove and stir well. (This is what it will look like after you have combined the melted cheese, the Velveeta cheese really makes it nice and creamy! A great texture that you want from any type of casserole!)
Sprinkle the top with shredded cheese and return to the oven to continue baking for about 15 minutes or until lightly brown and the cheese is bubbly.
Directions to Freeze
If you will be freezing your casserole, cover tightly and place in the freezer. Once you are ready to bake, take out of the oven, bake covered at 350 for about an hour. Remove from the oven, uncover and stir well. Return to the oven to cook about 15 minutes or until the cheese is slightly browned and bubbly. It freezes well for about 3 months.
Using Velveeta cheese over just cheddar gives you a great, smooth, creamy texture that so many love! That is exactly why so many love Velveeta Creamy Mac & Cheese so it just takes it to a different level in a casserole. Enjoy!