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Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or oil.
2. Cook the Rice
Bring the chicken broth to a boil in a medium saucepan.
Stir in the quick-cooking rice, cover, and remove from heat.
Let the rice sit for 5 minutes, then fluff it with a fork.
3. Prepare the Cheese Sauce
In a medium pot, melt the butter over low heat.
Add the Velveeta cheese, milk, heavy cream, cream of chicken soup, and onion soup.
Stir continuously until the cheese is fully melted and the mixture is smooth.
4. Combine the Ingredients
In a large mixing bowl, combine the cooked rice, shredded chicken, thawed broccoli, and cheese sauce.
Stir until everything is evenly mixed.
5. Assemble the Casserole
Pour the mixture into the prepared baking dish.
If desired, sprinkle Panko breadcrumbs evenly over the top for added crunch.
6. Bake the Casserole
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