Cheesy Chicken & Broccoli Casserole

Instructions:

Preheat the oven: Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the rice: Bring the chicken broth to a boil, then stir in the instant rice. Cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
Make the cheese sauce: Melt the butter in a pan. Stir in the cream of chicken soup, onion soup, Velveeta, heavy cream, and milk. Stir until the cheese is melted and the mixture is smooth.
Combine the ingredients: In a large bowl, mix the cooked rice, chicken, broccoli, and cheese sauce until well combined.
Assemble the casserole: Pour the mixture into the prepared baking dish. If desired, sprinkle with panko breadcrumbs for a crispy topping.
Bake: Bake at 350°F for 25-30 minutes, or until bubbly and golden brown on top.
Serve: Let it cool for a few minutes before serving.

Pro Tips:

Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken instead of cooking your own. It saves time and adds great flavor.
Fresh Broccoli: If you prefer fresh over frozen, blanch the broccoli in boiling water for a few minutes before adding it to the casserole for the best texture.
Cheese Variations: Feel free to experiment with different cheeses like sharp cheddar or Monterey Jack for a unique twist on flavor.
Make Ahead: This casserole can be assembled ahead of time and stored in the fridge. Just pop it in the oven when you’re ready to bake!
Customize It: Add other vegetables like bell peppers, peas, or carrots to boost nutrition and flavor.

Nutrition Information (per serving, based on 6 servings):