Slow Cooker Velveeta Broccoli Rice Casserole
A creamy and cheesy casserole made easily in a slow cooker, perfect for busy families or potlucks.
Ingredients
Main Ingredients
- 1 block Velveeta cheese, shredded Shred for easier melting.
- 4 cups broccoli florets, fresh or frozen If using fresh, chop into small pieces.
- 2 cups cooked white rice Rice must be cooked beforehand.
- 1 can cream of chicken soup Can be substituted with cream of mushroom for vegetarian option.
- 1/2 cup milk Add more if mixture looks thick.
Optional Add-Ins
- 1 cup shredded chicken For a heartier dish.
- 1 cup sliced mushrooms For added umami flavor.
- 1/2 cup diced ham Optional, if available.
- 1/2 cup crushed Ritz crackers For a crunchy topping.
- 1 teaspoon red pepper flakes To spice it up.
Instructions
Preparation
- Shred the Velveeta cheese.
- Chop the broccoli into small florets if fresh.
- In a slow cooker, combine the shredded Velveeta, broccoli, cooked rice, cream of chicken soup, and milk.
- If using optional ingredients, add them at this stage.
Cooking
- Cover and cook on high for 2-3 hours, stirring halfway through if possible.
- Check for creaminess; add more milk if needed.
Serving
- Once cooked, serve hot, either as is or with tortilla chips.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
This casserole can also be reheated in the oven covered with foil, or in the microwave in short intervals stirring in between.