Ingredients:

Shredded chicken – 1 lb
Instant rice – 2 cups
Chicken broth – 2 cups
Cream of onion soup – 1 can
Cream of chicken soup – 1 can
Unsalted butter – 1/4 cup
Velveeta cheese – 8 oz
Heavy whipping cream – 1/2 cup
Milk – 1/4 cup
Frozen broccoli – 1 bag
Panko bread crumbs – optional

Instructions:

Preheat Oven: Set oven to 350°F (175°C).

Prepare Broccoli: Cook the frozen broccoli according to package instructions and drain well.

Cook Rice: Bring chicken broth to a boil in a saucepan. Add instant rice, remove from heat, cover, and let sit for 5 minutes.

Make Cheesy Rice: Stir in butter and Velveeta into the warm rice until melted and creamy.

Combine Ingredients: In a large bowl, mix shredded chicken with broccoli. Add the cheesy rice, cream of onion soup, cream of chicken soup, milk, and heavy cream. Stir until fully combined.

Assemble Casserole: Grease a 9×13-inch baking dish and spread the mixture evenly. Sprinkle with panko bread crumbs if desired for a crunchy top.

Bake: Bake in the preheated oven for 25–30 minutes until bubbly and golden brown.