Ingredients
For the Casserole:
- 1 pound cooked and shredded chicken
- 2 cups quick-cooking rice
- 2 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of onion soup
- 8 oz Velveeta cheese, cubed
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/4 cup heavy cream
- 12-16 oz bag of frozen broccoli, thawed
- Optional: 1/2 cup Panko breadcrumbs for topping
Cooking Instructions
Preparation:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Cook the Rice:
- Bring chicken broth to a boil in a medium saucepan.
- Add the quick-cooking rice, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- Make the Cheese Sauce:
- In a separate pot, melt the butter over medium heat.
- Stir in the heavy cream, milk, Velveeta, and both cans of soup. Continue to stir until the cheese is melted and the mixture is smooth.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked rice, shredded chicken, thawed broccoli, and cheese sauce. Mix well to ensure even distribution of the sauce.
- Assemble the Casserole:
- Transfer the mixture to the prepared baking dish.
- If using, sprinkle Panko breadcrumbs evenly on top for a crispy finish.
- Bake:
- Place in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Serve:
- Allow the casserole to cool for a few minutes before serving to help it set and make serving easier.
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