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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
Place the dish in the preheated oven and bake for 25–30 minutes, or until the casserole is bubbling and golden brown on top.
7. Serve and Enjoy
Allow the casserole to cool for 5 minutes before serving.
Serve warm and enjoy a satisfying, cheesy meal with your loved ones!
Tips for Success
. For extra flavor, add a pinch of garlic powder or paprika to the cheese sauce.
. Use fresh broccoli instead of frozen if you prefer more texture. Blanch it briefly before adding to the mix.
. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Why You’ll Love This Dish
. Comforting and Delicious: The perfect balance of creamy cheese, tender chicken, and hearty rice.
. Quick and Easy: A straightforward recipe that’s ideal for weeknight dinners.
. Family Favorite: Loved by kids and adults alike, it’s a surefire crowd-pleaser.
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