Ingredients:
INGREDIENTS QUANTITY
Shredded chicken 1lb
Instant Rice 2C
Chicken broth 2C
Cream of onion soup 1 can
Cream of chicken soup 1 can
Butter (unsalted) ¼C
Velveeta cheese food 8oz
Heavy whipping cream ½C
Milk ¼C
Frozen broccoli 1 bag
Panko bread crumbs (optional) –
Instructions:
Preheat the Oven:
Set your oven to 350 degrees to ensure it’s preheated when needed.
Prepare Broccoli:
Cook the frozen broccoli as directed in the microwave.
Drain excess water after cooking.
Cook Rice:
In a saucepan, bring 2 cups of chicken broth to a boil.
Add 2 cups of instant rice to the boiling broth.
Remove from heat, cover, and let it sit for 5 minutes.
Create Cheesy Mixture:
Stir in ¼ cup of unsalted butter and 8 oz of Velveeta cheese food into the cooked rice.
Mix Chicken and Broccoli:
In a large mixing bowl, combine 1 lb of shredded chicken with the cooked broccoli.
Combine Everything:
Add the cheesy rice mixture to the mixing bowl with chicken and broccoli.
Pour in 1 can of cream of onion soup, 1 can of cream of chicken soup, ¼ cup of milk, and ½ cup of heavy whipping cream.
Stir everything together until well combined.
Layer the Casserole:
Grease a 9×13 baking dish.
Layer the mixture evenly in the baking dish.
Optional Crunchy Topping:
If desired, top the casserole with panko bread crumbs for a crunchy texture.
Bake:
Place the baking dish in the preheated oven.
Bake for 25-30 minutes or until the casserole is browned and bubbling.