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Camelia

Broccoli, Rice, Chicken and Cheese Casserole

This recipe takes these simple, yet perfectly paired foods and combines them for a meal that is astounding!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Dish
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 cups Instant Rice
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Onion Soup
  • 1 pound Chicken shredded
  • 2 cups Chicken Broth
  • 8 ounces Velveeta cut into cubes
  • ¼ cup Butter unsalted
  • ¼ cup Milk
  • ½ cup Heavy Whipping Cream
  • 1 bag frozen broccoli, thawed
  • Bread crumbs for topping

Method
 

  1. 1. Preheat the oven to 350*
    2. Spray a 9x13 baking pan with cooking spray
    3. Steam the broccoli and set to the side
    4. Heat the Chicken broth in a saucepan on the stove top, when it boils turn the heat off and add the instant rice. Cover and let cook
    5. When the rice is done, add the melted butter and the cheese into the rice and stir well. Place the cover back on the pan to let the cheese fully melt
    6. In another bowl combine the shredded chicken and broccoli
    7. Add the cheesy mix to the broccoli and chicken and stir to combine
    8. Add the cans of soup, milk and heavy cream in the bowl and combine well
    9. Spread the mixture into the prepared pan and evenly spread
    10. Top with seasoned bread crumbs
    11. Bake for 25 to 30 minutes
    12. Let sit for 5 minutes before serving

Notes

Which cut of Chicken should I use?
There is no right or wrong cut of Chicken for this recipe. If you have chicken left from a previous meal, use that. You can stop at the store and pick up a Rotisserie Chicken, or use boneless Chicken Breasts, or thighs.