Directions
- Preheat the oven: Preheat your oven to 175°C (350°F) and grease a 9×13-inch (23×33 cm) baking dish with butter or oil.
- Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Stir in the quick-cooking rice, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Prepare the cheese sauce: In a medium pot over low heat, melt the butter. Add Velveeta cheese, milk, heavy cream, cream of chicken soup, and onion soup. Stir continuously until fully melted and smooth.
- Combine the ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, thawed broccoli, and cheese sauce. Mix gently but thoroughly until evenly combined.
- Assemble the casserole: Pour the mixture into the prepared baking dish. If desired, sprinkle Panko breadcrumbs evenly over the top for added crunch.
- Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until bubbly and golden brown on top.
- Serve: Let the casserole cool for 5 minutes before serving. Enjoy warm for a comforting, cheesy meal.
Recipe Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6–8
- Difficulty level: Easy
Variations & Substitutions
- Add a pinch of garlic powder, paprika, or cayenne to the cheese sauce for extra flavor.
- Use fresh broccoli instead of frozen; blanch briefly to maintain a tender-crisp texture.
- Substitute Velveeta with cheddar or a combination of cheddar and mozzarella for a more natural cheese flavor.
- Add diced bell peppers or mushrooms for extra vegetables and texture.
Serving Suggestions
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