“Made this tonight and my wife and I ate almost half of it, just the two of us!”
This hearty casserole is a comforting and flavorful meal that’s perfect for a weeknight dinner.
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Broccoli, Rice, Chicken, and Cheese Casserole
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded chicken (cooked) | 2 cups |
| Chicken broth | 2 cups |
| Instant rice | 2 cups |
| Cream of chicken soup (can) | 1 can |
| Cream of onion soup (can) | 1 can |
| Velveeta cheese, cubed | 1 1/2 cups |
| Unsalted butter | 2 tablespoons |
| Milk | 1 cup |
| Heavy whipping cream | 1/2 cup |
| Frozen broccoli (thawed) | 2 cups |
| Panko breadcrumbs (optional, for topping) | 1/2 cup |
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare Rice: In a medium saucepan, bring the chicken broth to a boil. Add the instant rice, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Make the Sauce: In a large saucepan over medium heat, melt the unsalted butter. Add the cream of chicken soup, cream of onion soup, milk, and heavy whipping cream. Stir well to combine.
- Melt Cheese: Add the Velveeta cheese cubes to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth.
- Combine Ingredients: In a large bowl, combine the shredded chicken, cooked rice, thawed broccoli, and cheese sauce. Mix well until everything is evenly distributed.
- Assemble Casserole: Pour the mixture into the prepared baking dish, spreading it out evenly. If using, sprinkle the panko breadcrumbs evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Remove from the oven and let the casserole sit for a few minutes before serving. This allows it to set slightly and makes it easier to portion out.
Enjoy this delicious and easy-to-make casserole!
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