Ingredients
Ingredient Quantity
Shredded chicken (cooked) 1 pound
Chicken broth 2 cups
Instant rice 2 cups
Cream of chicken soup 1 can (10.5 oz)
Cream of onion soup 1 can (10.5 oz)
Velveeta (cubed) 8 ounces
Unsalted butter ¼ cup
Milk ¼ cup
Heavy whipping cream ¼ cup
Frozen broccoli (thawed) 1 bag (12-16 oz)
Panko breadcrumbs (optional) –
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the rice: Bring chicken broth to a boil. Add instant rice, remove from heat, and cover. Let sit for 5 minutes. Fluff with a fork.
Prepare the cheese sauce: Melt butter in a saucepan. Add Velveeta, milk, heavy whipping cream, cream of chicken soup, and cream of onion soup. Stir until smooth.
Combine the ingredients: Combine rice, chicken, broccoli, and cheese sauce in a large bowl. Stir until well mixed.
Assemble the casserole: Pour the mixture into the prepared baking dish.
Add optional topping: Sprinkle Panko breadcrumbs over the top.
Bake the casserole: Bake for 25-30 minutes, or until bubbly and golden brown.
Serve: Let cool for a few minutes before serving.
