Ingredients
Scale
- 1 pound shredded chicken
- 2 cups chicken broth
- 2 cups instant rice
- 1 can cream of chicken soup
- 1 can cream of onion soup
- 8 ounces Velveeta
- ¼ cup unsalted butter
- ¼ cup milk
- ¼ cup heavy whipping cream
- 1 bag frozen broccoli
- Panko breadcrumbs (optional but good!)
Instructions
- Preheat the oven to 350 degrees F.
- Follow the directions on the package to cook the microwave and drain off the liquid.
- Put the chicken broth in a pot and bring to a boil.
- Add the instant rice, take the pot off the heat, cover and let sit for 5 minutes.
- Stir in the Velveeta and butter.
- Mix the chicken and broccoli in a bowl, then add the rice mixture to the bowl.
- Add the soup, milk and cream and stir to mix.
- Transfer everything into a greased 13 x 9-inch baking dish.
- Top with crispy panko and bake for 30 minutes or until golden brown and bubbling hot.
- Cook Time: 50 minutes