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onion butter garlic long grain cream of chicken soup chicken broth cream American cheese broccoli salt black pepper white pepper cayenne pepper
Viewed: 55 - Published at: 7 years agoIngredients
- 1 onion, finely chopped
- 4 tablespoons butter (1/2 stick)
- 1 tablespoon garlic, minced
- 2 (6 ounce) boxes long grain and wild rice blend (with seasoning mix - 6 Ounces each)
- 2 (10 3/4 ounce) cans cream of chicken soup (10 3/4 Ounces each)
- 2 (14 ounce) cans chicken broth (14 Ounces each)
- 1 quart heavy whipping cream
- 1 lb American cheese (Velveeta)
- 1 lb broccoli (frozen & chopped)
- salt
- black pepper
- white pepper
- cayenne pepper, to taste
Method
- Thaw broccoli at room temperature, but do not cook.
- Drain broccoli in colander and set aside.
- In large pot cook long grain & wild rice according to directions on box and set aside.
- In large dutch oven melt butter and saute' onions until soft, about 30 minutes.
- Add cream of chicken soup, velveeta cheese, heavy whipping cream, minced garlic, seasonings to taste and drained broccoli, stirring well.
- Simmer over low heat for 20 minutes or until cheese is melted, stirring often to prevent sticking.
- Add cooked long grain & wild rice and adjust seasonings to taste.
- Cover and simmer over low heat for approximately 20 minutes, stirring often to avoid sticking.
