Broccoli Rice Chicken and Cheese Casserole
A comforting and hearty casserole combining shredded chicken, creamy cheeses, rice, and vibrant broccoli. It's quick to prepare and perfect for a family dinner or meal prep.
Ingredients
- 1 lb shredded chicken
- 2 cups instant rice
- 2 cups chicken broth
- 1 can cream of onion soup 10 oz
- 1 can cream of chicken soup 10 oz
- 1/4 cup unsalted butter
- 8 oz Velveeta cheese cubed
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1 bag frozen broccoli cooked and drained
- Panko bread crumbs optional
Instructions
- Preheat oven to 350°F (175°C).
- Cook the frozen broccoli as per package instructions, drain thoroughly.
- Boil chicken broth in a saucepan. Add instant rice, cover, and let sit for 5 minutes. Fluff with a fork.
- While rice is hot, stir in butter and Velveeta cheese cubes until melted and creamy.
- In a large bowl, mix shredded chicken, cooked broccoli, and cheesy rice mixture.
- Add cream of onion soup, cream of chicken soup, heavy whipping cream, and milk. Stir until well combined.
- Spread mixture in a greased 9x13-inch baking dish.
- Sprinkle panko bread crumbs on top for added crunch (optional).
- Bake for 25-30 minutes until the top is browned and casserole is bubbling.
- Let cool for a few minutes before serving.
Notes
For added flavor, consider mixing in some garlic powder or paprika. Substitute Velveeta with cheddar for a sharper taste.
Nutrition
Serving: 350gCalories: 450kcal
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