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Broccoli Rice Chicken and Cheese Casserole





1lb.Shredded chicken

2C.Instant Rice

2C.Chicken broth

1Can Cream of onion soup

1Can Cream of chicken soup

¼C.Butter unsalted

8oz.Velveeta cheese food

½C.Heavy whipping cream


1Bag frozen broccoli

Panko bread crumbs, optional



Preheat the oven to 350 degrees.

Cook the broccoli as directed in the microwave and drain.

Place the 2 cups of chicken broth in a saucepan on the stove over high heat and bring to a boil.

Add the rice to the boiling chicken broth, remove from the heat, cover and let sit for 5 minutes.

Stir the butter and velveeta into the cooked rice in the saucepan.

In a large mixing bowl, combine the shredded chicken and cooked broccoli.

Add the cheesy rice mixture to the mixing bowl.

Place the two cans of soup, milk and heavy whipping cream into the mixing bowl. Stir everything together completely.

Layer the mixture into a well-greased 9×13 baking dish.

Top with panko bread crumbs if desired.

Bake for 25-30 minutes until browned and bubbling.

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