Chicken Rice Broccoli Casserole with Velveeta
A creamy and comforting chicken rice broccoli casserole made with Velveeta cheese for a smooth, cheesy texture. Perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
2 cups cooked white rice
3 cups cooked chicken, shredded
4 cups fresh broccoli florets
2 cups Velveeta cheese, cubed
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded cheddar cheese
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onions are translucent, about 3-4 minutes.
In a large mixing bowl, combine cooked rice, shredded chicken, steamed broccoli, sautéed onions and garlic.
Add Velveeta cheese cubes, sour cream, cream of chicken soup, milk, salt, black pepper, and paprika to the bowl. Mix thoroughly until well combined.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from oven and let it cool for 5 minutes before serving.