Amount of Ingredients
\n1 pound of cooked shredded chicken
\n2 cups of chicken broth
\n2 cups of quick-cooking rice
\nOne can of chicken soup (10.5 oz).
\nOnion soup in a can (10.5 oz).
\nVelveeta cheese, cut into cubes, 8 ounces.
\nButter without salt, \u00bc cup.
\n1\/4 cup of milk
\n1\/4 cup of heavy cream
\nBroccoli that has been frozen and then thawed, 1 bag (12-16 oz)
\nPanko breadcrumbs (if desired) \u2013<\/p>\n
Heat the oven before using. Heat your oven to 350\u00b0F (175\u00b0C) before using it. Put oil or butter on a baking dish that measures 9 by 13 inches.
\nMake the rice. Heat the chicken broth until it boils. Put quick-cooking rice in the pot, turn off the stove, and put a lid on it. Wait for 5 minutes. Fluff it up with a fork.
\nMake the cheese sauce: Heat butter in a pot. Include Velveeta cheese, milk, heavy cream, chicken soup, and onion soup. Mix until there are no lumps.
\nMix the ingredients together. Mix rice, chicken, broccoli, and cheese sauce in a big bowl. Mix well by stirring.
\nMake the casserole. Put the mix into the baking dish that has been prepared.
\nYou can add toppings if you want. Put Panko breadcrumbs on top.
\nCook the casserole in the oven. Cook in the oven for 25-30 minutes, or until it is bubbling and has a golden brown color.
\nTo help or assist. Let it cool down for a bit before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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