Description
A simple and delicious chicken rice broccoli casserole with Velveeta cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 2 cups broccoli florets, steamed
- 2 cups Velveeta cheese, cubed
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, rice, and steamed broccoli.
- Add the cream of chicken soup, milk, garlic powder, onion powder, and half of the Velveeta cheese. Mix well.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Top with the remaining Velveeta cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Make sure the broccoli is steamed but still bright green.
- Use leftover chicken to save time.
- For extra flavor, add your favorite herbs.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken rice broccoli casserole velveeta