BROCCOLI, RICE, CHICKEN AND CHEESE CASSEROLE

Broccoli, Rice, Chicken, and Cheese Casserole is a satisfying main course that effortlessly combines the goodness of tender chicken, fluffy instant rice, and velvety Velveeta cheese. Baked until golden perfection, this casserole offers versatile flavors and textures. Tasteful and hearty, it suits various occasions and preferences, making it a go-to for a quick, comforting meal. This recipe is simple, making it an inviting and tasteful option for any dinner table. It is comforting, tasteful, wholesome, and perfectfor winter.

INGREDIENTS:

1 cup Instant Rice
½ cup canned Cream of Onion Soup
½ cup canned Cream of Chicken Soup
½ pound cooked chicken, shredded
2 cups Frozen Broccoli, thawed
2 tbsp Unsalted Butter
½ cup Velveeta, cubed
1/4 cup Heavy Whipping Cream
1 cup Chicken Broth
2 tbsp Milk
Italian Bread Crumbs, as required

HOW TO MAKE BROCCOLI, RICE, CHICKEN AND CHEESE CASSEROLE:

Step 1. Grease a 9×9 baking pan with non-stick spray.

Step 2. Steam the broccoli until tender and set it aside.

Step 3. Place a saucepan over medium-high heat chicken broth and heat until it boils, then turn off the heat.

Step 4. Add instant rice to the broth, cover the saucepan with a lid, and let the rice cook.

Step 5. Once the rice is cooked through, stir in Velveeta and melted butter, cover the saucepan again, and cook until the cheese fully melts.

Step 6. Add steamed broccoli and shredded chicken in a separate bowl and mix well.

Step 7. Add the cheesy rice mixture to the chicken and broccoli, stirring to create an even mixture.

Step 8. Sprinkle seasoned bread crumbs on top of baking pan and place it in the preheated oven at 350°F.

Step 9. Bake for 25 minutes or until golden brown.

Step 10. When ready, remove from oven, allow to rest for 5 minutes, then slice and serve immediately.

Yield: 4

BROCCOLI, RICE, CHICKEN AND CHEESE CASSEROLE

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Broccoli, Rice, Chicken, and Cheese Casserole is a satisfying main course that effortlessly combines the goodness of tender chicken, fluffy instant rice, and velvety Velveeta cheese.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 cup Instant Rice
• ½ cup canned Cream of Onion Soup
• ½ cup canned Cream of Chicken Soup
• ½ pound cooked chicken, shredded
• 2 cups Frozen Broccoli, thawed
• 2 tbsp Unsalted Butter
• ½ cup Velveeta, cubed
• 1/4 cup Heavy Whipping Cream
• 1 cup Chicken Broth
• 2 tbsp Milk
• Italian Bread Crumbs, as required

Instructions

1. Grease a 9x9 baking pan with non-stick spray.
2. Steam the broccoli until tender and set it aside.
3. Place a saucepan over medium-high heat chicken broth and heat until it boils, then turn off theheat.
4. Add instant rice to the broth, cover the saucepan with a lid, and let the rice cook.
5. Once the rice is cooked through, stir in Velveeta and melted butter, cover the saucepan again, and cook until the cheese fully melts.
6. Add steamed broccoli and shredded chicken in a separate bowl and mix well.
7. Add the cheesy rice mixture to the chicken and broccoli, stirring to create an even mixture.
8. Sprinkle seasoned bread crumbs on top of baking pan and place it in the preheated oven at 350°F.
9. Bake for 25 minutes or until golden brown.
10. When ready, remove from oven, allow to rest for 5 minutes, then slice and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 450Total Fat: 22gCarbohydrates: 45gProtein: 20g