Hearty Chicken Casserole

 

 

Hearty Chicken Casserole

Ingredients

Cooked shredded chicken – 1 pound, tender and juicy

Chicken broth – 2 cups, for cooking the rice and adding savory depth

Instant rice – 2 cups, quick-cooking for convenience

Cream of chicken soup – 1 can (10.5 oz), for richness and flavor

Cream of onion soup – 1 can (10.5 oz), adds a sweet-savory base

Velveeta cheese – 8 ounces, cubed, for a creamy, melty texture

Unsalted butter – ¼ cup, melted for smoothness

Milk – ¼ cup, to balance the sauce

Heavy whipping cream – ¼ cup, for extra creaminess

Frozen broccoli – 1 bag (12–16 oz), thawed, for a hearty veggie boost

Panko breadcrumbs (optional) – a light, crunchy topping

Instructions

1. Preheat the oven

Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.

2. Cook the rice

In a medium pot, bring the chicken broth to a boil. Stir in the instant rice, remove from heat, cover, and let it sit for 5 minutes. Fluff gently with a fork.

3. Make the cheese sauce

In a saucepan over medium heat, melt the butter. Add the Velveeta, milk, heavy cream, cream of chicken soup, and cream of onion soup. Stir continuously until the mixture is smooth and creamy.

4. Combine the filling

In a large mixing bowl, combine the cooked rice, shredded chicken, thawed broccoli, and prepared cheese sauce. Mix until everything is evenly coated.

5. Assemble the casserole

Transfer the mixture into the greased baking dish, spreading it out evenly.

6. Add the topping (optional)

If desired, sprinkle Panko breadcrumbs evenly over the top for extra crunch.

7. Bake

Place the casserole in the preheated oven and bake for 25–30 minutes, or until the dish is hot, bubbly, and lightly golden on top.

8. Serve

Allow the casserole to rest for a few minutes before serving. Enjoy warm for a hearty, comforting meal.