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Steps
1
Heat oven to 425°F. In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli; return to boiling. Reduce heat to medium; cover and cook about 5 minutes or until crisp-tender. Drain.
2
In ungreased 2-quart casserole, mix broccoli, rice, broth, soup, pimientos and pepper.
3
Cover; bake 20 minutes. Meanwhile, in medium bowl using pastry blender or crisscrossing 2 knives, cut butter into Bisquick mix until crumbly.
4
Sprinkle crumbly mixture over broccoli mixture; bake uncovered 8 to 10 minutes longer or until top is light brown.
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Condensed Cheddar cheese soup is also delicious in this broccoli dish. Want to save time? Use 1 1/2 pounds frozen broccoli cuts, thawed, for the fresh broccoli. Omit cooking the broccoli and just start with step 2.
Chicken-Broccoli Rice Bake: Add 1 cup cubed cooked chicken or turkey with the broccoli and other ingredients in step 2.
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