This is probably my kids’ most requested dinner recipe. They love it

Ingredients

Ingredient Quantity

Shredded chicken (cooked) 1 pound

Chicken broth 2 cups

Instant rice 2 cups

Cream of chicken soup 1 can (10.5 oz)

Cream of onion soup 1 can (10.5 oz)

Velveeta (cubed) 8 ounces

Unsalted butter ¼ cup

Milk ¼ cup

Heavy whipping cream ¼ cup

Frozen broccoli (thawed) 1 bag (12-16 oz)

Panko breadcrumbs (optional) –

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook the rice: Bring chicken broth to a boil. Add instant rice, remove from heat, and cover. Let sit for 5 minutes. Fluff with a fork.

Prepare the cheese sauce: Melt butter in a saucepan. Add Velveeta, milk, heavy whipping cream, cream of chicken soup, and cream of onion soup. Stir until smooth.

Combine the ingredients: Combine rice, chicken, broccoli, and cheese sauce in a large bowl. Stir until well mixed.

Assemble the casserole: Pour the mixture into the prepared baking dish.

Add optional topping: Sprinkle Panko breadcrumbs over the top.

Bake the casserole: Bake for 25-30 minutes, or until bubbly and golden brown.

Serve: Let cool for a few minutes before serving.