Bacon?? I know what I’m doing next time I make it! 
Yeah, I guess. I had no idea what it was until I clicked your link. I was figuring on some sort of cheese or a green veggie…
This dish kind of sounds like a cheesy chicken caserole, but with spaghetti and velveta instead of bowtie pasta and some sort of real cheese. Sounds a bit messier, and I’m not sure what velveta tastes like, but this dish would probably taste pretty good.
I feel sorry for people who don’t appreciate the gooey decadent deliciousness of Velveeta. I’ve had “grown-up” grilled cheese sandwiches and I love them, but when I’m feeling sick there’s only one thing I want to eat…my mother’s white-bread-tons-of-butter-thick-slice-of-Velveeta grilled cheese sandwich.
Actually for a couple of years as a kid, I’m pretty sure that’s all I would eat if allowed.
Since we’re talkin’ cheesy chicken casseroles, about a week and a half ago I was looking to make something quick, easy, and delicious with some frozen skinless, boneless, chicken breasts and a bag of frozen broccoli and cauliflower florets, and I thought back to a cheesy rice casserole that my Dad used to make on occasion. Well, I started throwing some things together that I happened to have on hand and came up with a really, really, surprisingly good, creamy and Cheesy Chicken Rice casserole with Cauliflower and Broccoli in the same genre as Chicken Spaghetti. One of the best parts about this quick recipe is that I didn’t have to thaw the chicken and dirtied only one saucepan… I didn’t really measure anything except the rice, so here’s the recipe that I made with my best approximations.
Dad’s Cheesy Chicken Rice with Cauliflower and Broccoli
2 frozen, boneless, skinless, chicken breasts
1 large bag of frozen Broccoli and Cauliflower florets
1 1/2 to 2 cups of water to cover the chicken breasts
1/4 to a 1/2 cup of 2% milk
1 1/2 cups minute rice
1 1/2 tablespoons of butter
a dash of salt, a generous grind of pepper, 4 vigorous shakes of Hot Hungarian Paprika
Cheese blend (Around a cup and a half to two cups total):
4-6 ounces of Mexican Velveeta Cheese cubed
3 ounces of Pepper Jack Cheese sliced thin from the brick
3 ounces of Marbled Cheddar and high moisture Monterey Jack Cheese sliced thin from the brick
2 tablespoons of Blue Cheese Crumbles
3 tablespoons of Parmesan Cheese
Topping:
around a 1/4 to a 1/2 a cup of crushed flipside pretzel crackers
around 3 tablespoons of parmesan cheese
a few slices of Pepper Jack cheese to garnish the center with a pinwheel
Add the frozen chicken to a saucepan with the water to cover, place on high heat, cover with a lid, and bring to the boil. Turn the heat down and let simmer until the chicken is thawed and cooked paritally through (around 10-15 minutes). Remove the Chicken to a large ceramic casserole dish and cut the breasts in half to one inch cubes, pour the frozen broccoli and cauliflower florets in the casserole with the chicken. Set the oven to preheat to 350F. Add the milk to the simmering water that the chicken was cooked in, bringing back to the boil then add the minute rice. Remove from the heat, and let sit covered for around 3-5 minutes, until the rice is slightly rehydrated. The rice, broth, and milk mixture should still remain “soupy”, however. Bring the rice mixture back onto a medium burner, stir in the butter, and add in the cheese blend, constantly stirring until the cheese melts and the rice, milk, broth, and cheese mixture becomes homogenous, thickened, and creamy. Season with Salt, Pepper, and a bit of Hot Hungarian Paprika. Pour the cheese and rice mixture into the casserole with the chicken, broccoli, and cauliflower and stir or gently fold everything together to combine. Sprinkle the pretzel cracker and parmesan cheese topping evenly over the top of the casserole- cut the rectangular slices of pepper Jack cheese on a bias and arrange the triangles in the center of the casserole in a decorative pinwheel fashion then bake at 350F for 45 minutes.
I seem to remember that as a commercial in rural Alabama in the 1970s.
“Pardon me but you got your lard in my bacon drippin’s?”
“Well you got your bacon drippin’s in my lard!”
Two great tastes that go great together… Reeses Bacon Lard Drippin’ Cups!
I wonder sometimes, knowing what we now know about cholesterol and health and safety standards and the like, how any of us who grew up on farms in the 1970s and before (with congealed grease in cans, with rusty knives around the kitchen, with dogs and cats running around the kitchen- in the case of my great-aunts whose pies I loved a mummified cat under the stove [though we didn’t know it at the time] and no running water)- how did we live through childhood? (And those aunts who lived in a ramshackle house filled with cats and no running water lived well into their 90s and healthy every minute of it.)
Well, IIRC, there have been entire threads devoted to answering the question: how did any of us born before, say, 1970, survive childhood? No car seats. No seat belts (well, sure, some cars had them, but no one actually used them). Metal sliding boards that would sizzle the skin on the backs of your legs on a hot day, and what did you land on at the bottom? Asphalt. Lawn darts. Pepsi or Coke in baby bottles. Whiskey rubbed on the gums for teething pain. Smoking allowed everywhere.
On and on it goes.
Well then, cn i ask you this… have you ever eaten Laughing Cow Cheese? 10:1 the people who are badmouthing velveeta have no such qualms with Laughing Cow. The Swisss are fucking Velveeta right nd left because of stupid marketing cachet and bullshit. It’s the Swiss fuckin’ Velveeta, pasteurized cheese product and you fuckers are eating it up because it appeals to your “differentness”… when really you are all the fucking sasme hippocites.
… Fuckin’ Swiss, for ya.
Shit… it’s fuckin’ French Swiss.
I have made some of her recipes, and I can vouch for this–they taste really, really good.
devilsknew, dial it back and don’t call people “fuckers” in Cafe Society. You’ve been told this before.
Calm down a little, pls, and knock off the insults. You’re in Cafe Society, not the Pit.
Thanks,
twickster, Cafe Society moderator
You hippocrite. (That’s a really dangerous big water dwelling hypocrite, I think; their milk forms Velveeta or Swiss cheese depending on the nipple.)
Uhhhh, I think whether it’s Swiss or Velveeta depends entirely upon which country the hippo is from. 
No, don’t even ask. My post is my cite.
i love chicken spaghetti! I make a version with leftover turkey after Thankgsgiving, too. Mine is my mother’s recipe which is very similar to The Pioneer Woman’s.
I just want to thank y’all for the idea!. Damn yummy