Ingredients

• 1 lb shredded chicken (rotisserie works great)
• 2 cups instant rice
• 2 cups chicken broth
• 1 can cream of onion soup
• 1 can cream of chicken soup
• 1/4 cup unsalted butter
• 8 oz Velveeta cheese, cubed
• 1/2 cup heavy whipping cream
• 1/4 cup milk
• 1 bag (about 12 oz) frozen broccoli, cooked and drained
• Panko bread crumbs (optional, for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the frozen broccoli as directed on the package. Drain and set aside.
3. In a saucepan, bring 2 cups of chicken broth to a boil. Stir in the instant rice, remove from heat, cover, and let sit for 5 minutes.
4. Stir in butter and Velveeta cheese into the hot rice until melted and well combined.
5. In a large mixing bowl, combine the shredded chicken, cooked broccoli, and cheesy rice mixture.
6. Add cream of onion soup, cream of chicken soup, milk, and heavy cream. Mix everything together until evenly combined.
7. Transfer mixture into the prepared baking dish and spread evenly.
8. Top with panko bread crumbs if desired for a crunchy topping.
9. Bake uncovered for 25–30 minutes, until golden and bubbly.
10. Remove from oven and let rest for 5–10 minutes before serving.

Serving Suggestions

• Serve with a simple side salad or steamed vegetables.
• Pairs well with crusty bread or dinner rolls.
• Great for meal prep—store leftovers in the fridge for up to 4 days.