Broccoli, Rice, Chicken, and Cheese Casserole

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Ingredients:

2 cups shredded chicken (cooked)
2 cups chicken broth
2 cups instant rice
1 can cream of chicken soup
1 can cream of onion soup
1 1/2 cups Velveeta cheese, cubed
2 tablespoons unsalted butter
1 cup milk
1/2 cup heavy whipping cream
2 cups frozen broccoli, thawed
1/2 cup panko breadcrumbs (optional, for topping)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Prepare the Rice:
- In a medium saucepan, bring the chicken broth to a boil. Add the instant rice, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Make the Sauce:
- In a large saucepan over medium heat, melt the unsalted butter. Add the cream of chicken soup, cream of onion soup, milk, and heavy whipping cream. Stir well to combine.
- Add the Velveeta cheese cubes to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth.
Combine Ingredients:
- In a large bowl, combine the shredded chicken, cooked rice, thawed broccoli, and cheese sauce. Mix well until everything is evenly distributed.
Assemble the Casserole:
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- If using, sprinkle the panko breadcrumbs evenly over the top of the casserole for a crispy topping.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Serve:
- Remove from the oven and let the casserole sit for a few minutes before serving. This allows it to set slightly and makes it easier to portion out.

Tips for Success:

Chicken Preparation: You can use leftover chicken, rotisserie chicken, or cook and shred some boneless, skinless chicken breasts or thighs.
Velveeta Substitute: If you prefer a different cheese, you can substitute shredded cheddar, Monterey Jack, or a blend. However, Velveeta provides a particularly creamy texture.
Broccoli: Make sure to thaw and drain the frozen broccoli well to avoid adding excess water to the casserole.
Breadcrumb Topping: For extra flavor, mix the panko breadcrumbs with a tablespoon of melted butter before sprinkling on top.

Variations:

Vegetarian Option: Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Spicy Twist: Add a can of diced green chilies or some red pepper flakes to the cheese sauce for a spicy kick.
Gluten-Free: Use gluten-free cream soups and breadcrumbs to make this dish gluten-free.

Nutritional Information (per serving):

Calories: 400
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 900mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 4g
Protein: 25g

FAQ:

Q: Can I make this casserole ahead of time? A: Yes, you can assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.

Q: Can I freeze this casserole? A: Yes, this casserole freezes well. Assemble the casserole without the breadcrumb topping, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Q: Can I use fresh broccoli instead of frozen? A: Absolutely! Just blanch the fresh broccoli florets in boiling water for a couple of minutes before adding them to the casserole to ensure they cook properly.

Q: What can I serve with this casserole? A: This casserole is a complete meal on its own, but it pairs well with a side salad, garlic bread, or steamed vegetables for a well-rounded dinner.

This Broccoli, Rice, Chicken, and Cheese Casserole is a versatile and crowd-pleasing dish that’s sure to become a family favorite. With its creamy, cheesy goodness and nutritious ingredients, it’s the perfect comfort food for any occasion. Whether you’re making it ahead for a busy night or freezing it for later, this casserole is as convenient as it is delicious. Enjoy!