Slow Cooker Broccoli Rice Casserole

• Produce

  • 1 large package Broccoli, frozen
  • 1 tsp Onion flakes

• Canned Goods

  • 1 can Chicken or beef broth, Unsalted
  • 1 can Cream of mushroom soup
  • 1 can Water chestnuts

• Pasta & Grains

  • 1 1/2 cup Minute rice

• Baking & Spices

  • 1/2 tsp Black pepper, ground

• Dairy

  • 1/4 cup Butter
  • 1 cup Milk
  • 3/4 lb Velveeta cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on thecookierookie.com

Description

Ingredients

• 1½ cup Minute Rice
• ¾ lb. (3 inches) Velveeta Cheese, cut into ½ inch cubes
• 1 large package (14.4 oz) chopped frozen broccoli
• 1 teaspoon onion flakes or ¼ cup onion, minced
• 1 can (8 oz.) water chestnuts, drained and diced
• 1 can (10½ oz.) Cream of Mushroom Soup
• 1 can (10½ oz.) Unsalted Chicken or Beef Broth
• 1 cup milk
• ¼ cup white wine (opt.)
• ½ teaspoon black pepper, ground
• Optional topping:
• 1 cup crushed Ritz crackers.
• ¼ cup butter, melted

Directions

• Turn slow cooker to desired temperature.
• Spray slow cooker with nonstick cooking spray.
• Combine all ingredients in slow cooker and stir thoroughly.
• Cover and cook on HIGH 2 hours or LOW 4 hours.
• If desired (and if your crock pot has removable crock), combine crushed crackers and melted butter. Sprinkle the cracker/butter mixture over cooked casserole and place under oven broiler to brown. It can burn quickly, so watch closely.
• Enjoy!