This hearty casserole is a delicious and comforting meal that’s perfect for any night of the week. Packed with flavor and nutrients, it’s a crowd-pleaser that’s sure to satisfy.
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.
