Broccoli Rice Chicken and Cheese Casserole
This comforting Broccoli Rice Chicken and Cheese Casserole is a rich, creamy dish combining instant rice, shredded chicken, and tender broccoli, smothered in a sauce made with Velveeta and creamy soups.
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Broccoli Rice Chicken and Cheese Casserole
Ingredients:
| INGREDIENTS | 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 |
| Butter (unsalted) | 1/4 cup |
| Velveeta cheese food | 8 oz |
| Heavy whipping cream | 1/2 cup |
| Milk | 1/4 cup |
| Frozen broccoli | 1 bag |
| Panko bread crumbs | Optional |
How To Make Broccoli Rice Chicken and Cheese Casserole:
- Step 1: Preheat the Oven: Set your oven to 350°F (175°C).
- Step 2: Prepare Broccoli: Cook the 1 bag frozen broccoli as directed in the microwave. Drain excess water thoroughly after cooking.
- Step 3: Cook Rice: In a saucepan, bring 2 cups chicken broth to a boil. Add 2 cups instant rice to the boiling broth. Remove from heat, cover, and let it sit for 5 minutes.
- Step 4: Create Cheesy Mixture: Stir in 1/4 cup unsalted butter and 8 oz Velveeta cheese food into the warm cooked rice until the Velveeta is melted and the mixture is smooth and cheesy.
- Step 5: Combine Everything: In a large mixing bowl, combine the 1 lb shredded chicken with the cooked broccoli. Add the cheesy rice mixture to the bowl. Pour in 1 can cream of onion soup, 1 can cream of chicken soup, 1/4 cup milk, and 1/2 cup heavy whipping cream. Stir everything until well combined.
- Step 6: Layer and Top: Grease a 9×13 baking dish. Layer the mixture evenly in the baking dish. If desired, sprinkle the top of the casserole with panko bread crumbs for an optional crunchy texture.
- Step 7: Bake: Place the baking dish in the preheated oven. Bake for 25-30 minutes or until the casserole is browned and bubbling.
