This holiday classic is one of my favorite side dishes. I was super excited a few years ago that it was also a hit for our littlest kiddo that likes broccoli and loves cheese. I’ve tried several versions and this is a tried and true favorite.

This poor recipe didn’t get a separate pretty picture, so I’m sharing my full plate from the day.

Let’s Get Crafty!

Ingredients:
2 cups long grain rice, cooked
2 cans low sodium chicken broth
15oz jar of cheez whiz
12oz package of frozen broccoli, thawed
1 can low sodium cream of mushroom soup
1/2 cup milk

For the topping:
3/4 sleeve of ritz crackers
3 tablespoons of melted butter

I used the instant pot to cook our rice. To do this – I combined 2 cups of long grain rice and 2 cans chicken broth to the instant pot. Then cook using the rice setting for 10 minutes and then did a quick release. The rice was mostly cooked but not completely done. This worked out perfect after putting it with the other ingredients and baking it.

Combine all ingredients except the thawed broccoli and topping ingredients and mix until well combined. Then gently fold in the broccoli.

I made this the day before and refrigerated overnight covered with foil.

While the oven was set at 325 for the turkey – I put this in the oven for an hour still covered.

For the topping combine the crushed ritz crackers with 3 tablespoons of melted butter

The turkey was done at this point and out of the oven, so I adjusted the temp to 375 degrees and baked uncovered with the topping for another 10 minutes. It was perfect.

Thanks for stopping by! Hope your Thanksgiving plans are coming together!