Velveeta Broccoli Rice Casserole with Chicken
A cozy, cheesy, and easy chicken casserole perfect for weeknight dinners. This filling dish combines rice, broccoli, and chicken with a creamy Velveeta cheese sauce.
Ingredients
Main Ingredients
- 4 cups cooked white rice Brown rice can also be used.
- 2 cups cooked and chopped chicken Rotisserie chicken works well.
- 2 cups frozen broccoli florets Thaw and drain before adding.
- 16 oz Velveeta cheese Cut into cubes for easier melting.
- 1 can cream of chicken soup Cream of mushroom can be substituted.
- 1/2 cup milk Any kind of milk is fine.
Seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika Optional.
Optional Topping
- 1 cup buttered crackers Or extra cheese for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
- In a large pot over low heat, combine cubed Velveeta, cream of chicken soup, and milk. Stir frequently until smooth.
Mixing
- Remove from heat and stir in cooked rice, cooked chicken, broccoli, and seasonings. Taste and adjust seasoning if necessary.
Assembly and Baking
- Pour the mixture into the prepared baking dish and spread it out evenly.
- If desired, sprinkle the top with shredded cheese or crushed buttered crackers.
- Bake for 25 to 35 minutes until hot and bubbling. Cover with foil if the top is browning too quickly.
- Let it sit for 5 to 10 minutes before serving to allow it to set.
Notes
This casserole is great for leftovers and reheats well. Store in an airtight container in the fridge for up to 3-4 days.