This cozy Broccoli Rice Chicken and Cheese Casserole is a hearty, creamy meal made with instant rice, tender broccoli, shredded chicken, and a smooth cheese sauce featuring Velveeta and creamy soups.
| Ingredient | Quantity |
|---|---|
| Shredded chicken | 1 lb |
| Instant rice | 2 cups |
| Chicken broth | 2 cups |
| Cream of onion soup | 1 can |
| Cream of chicken soup | 1 can |
| Unsalted butter | 1/4 cup |
| Velveeta cheese | 8 oz |
| Heavy whipping cream | 1/2 cup |
| Milk | 1/4 cup |
| Frozen broccoli | 1 bag |
| Panko breadcrumbs | Optional |
Heat your oven to 350°F (175°C).
Cook the bag of frozen broccoli according to the microwave instructions, then drain thoroughly to remove any excess moisture.
Bring 2 cups of chicken broth to a boil. Add the 2 cups of instant rice, remove from heat, cover, and let it sit for 5 minutes.
Stir the 1/4 cup of butter and 8 oz of Velveeta into the warm rice until everything is melted and smooth.
In a large bowl, combine the shredded chicken and cooked broccoli. Add the cheesy rice, then mix in the cream of onion soup, cream of chicken soup, 1/4 cup milk, and 1/2 cup heavy cream. Stir until the mixture is fully blended.
Lightly grease a 9×13-inch baking dish. Spread the mixture evenly in the pan. Add panko breadcrumbs on top if you want a crunchy finish.
Bake for 25–30 minutes, or until the casserole is bubbly and has lightly browned on top.
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