Broccoli Potato Soup

1/4 c butter
1 onion chopped
1/2 c all purpose flour
2 cartons chicken broth (32 oz)
2 c milk
2 lbs red potatoes cut into 1/2 in pieces
2 c chopped broccoli florets
1 tsp dried thyme
1 /2 tsp salt
1/2 tsp pepper
1 package shredded cheddar cheese
1/2 c sour cream

In large dutch oven, melt butter over med heat. Add onion and cook stirring frequently for 5 mins. Add flour, cook, for 2 mins. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients. Bring to a boil over medium heat, reduce heat and simmer. Simmer for 15 to 20 mins or until mixture thickens and potatoes are tender. Add cheese and sour cream stirring until cheese melts.

Baked Broccoli

2 pkg frozen broccoli spears
1 can cream of chicken soup
2/3 c mayo
3/4 c breadcrumbs
Paprika

Place broccoli spears in baking dish. In saucepan, combine soup and mayo, heat and pour over broccoli. Sprinkle with breadcrumbs and paprika. Bake at 325 for 45 mins.

Broccoli Wild Rice Soup

1 6 oz pkg chicken-flavored wild rice mixture
1 pkg frozen chopped broccoli thawed
2 tsps dried minced onion
1 can cream of chicken soup
1 pkg cream cheese cubed

In large saucepan, combine rice, rice seasoning packet and 6 c water. Bring to boil, reduce heat,cover and simmer for 10 mins, stirring once. Stir in broccoli and onion and simmer 5 mins. Stir in soup and cream cheese. Cook and stir until cheese melts.

Hot Broccoli Dip

1 16 oz Mexican processed cheese
1 10 oz can golden mushroom soup
1 10 oz box frozen chopped broccoli, thawed

In saucepan over medium heat, combine cheese and soup. Stir constantly until cheese melts. Stir broccoli into cheese-soup mixture. Serve hot with chips.

Italian Dressed Broccoli

4 c fresh broccoli florets
1 med onion, halved and sliced
2/3 c water
1/3 c Italian dressing
1 tbsp butter
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried parsley flakes
1/4 tsp salt

Bring broccoli, onion and water to a boil in a large skillet. Reduce heat, cover and simmer for 3 mins. Add the remaining ingredients. Cook and stir over med heat for 2-4 mins or until veggies are tender and liquid is reduced.

Creamy Ham and Broccoli

• 1/2 cup. chopped onion
• 3 cups chopped ham, or use cooked chopped chicken or turkey
• 16 oz. frozen cut broccoli, thawed
• 1 can condensed cream of mushroom soup
• 1 jar (8 oz.) pasteurized process cheese spread
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 cup. uncooked converted rice
• 1/2 cup water
• 1/2 cup milk
• 1/2 cup. chopped celery
• 1/2 tsp. pepper
• paprika (optional)

Preparation:

In slow cooker, combine ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible. Check near end of cooking time to make sure the rice does not get too mushy.

Broccoli Cheese Soup

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 4 (14.5 ounce) cans chicken broth
• 1 (1 pound) loaf processed cheese food, cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
    Some users suggest doubling cheese and broccoli and using half and half instead of milk.

Chicken, Rice, Cheese and Broccoli Casserole

I've been wanting to try to make a recipe like this for a while since the hubby isn't a fan of chicken I thought he might like it at least with the rice. And he did :) He is on a broccoli/cheese kick lately so here's the latest recipe!

1 pkg chicken (3-4 boneless skinless breasts)
3/4 c chicken broth
3/4 c rice
1 pkg frozen broccoli florets
1/4 c lemon juice
1 can cream of chicken soup
1 can cream of broccoli soup (or broccoli cheese)
Salt/Pepper

Mix all ingredients but the chicken and put in a square baking dish. Season chicken with salt and pepper (and anything else you might like). Put on top of rice mixture. Bake for 45 minutes at 375 degrees.

My suggestions - not sure what size baking dish I was using, I think just a standard size one and the rice mixture didn't even coat the bottom of it barely so I might up the quantity of everything slightly next time. I also seasoned my chicken with garlic salt, onion powder, and pepper - I put it on the george foreman for about 4 minutes just to start it cooking although the recipe didn't call for it. Finally, I added some shredded cheddar cheese on top to make it even cheesier! :)