Ingredients :
Ingredient QuantityShredded chicken (cooked) 1 poundChicken broth 2 cupsInstant rice 2 cupsCream of chicken soup 1 can (10.5 oz)Cream of onion soup 1 can (10.5 oz)Velveeta (cubed) 8 ouncesUnsalted butter ¼ cupMilk ¼ cupHeavy whipping cream ¼ cupFrozen broccoli (thawed) 1 bag (12-16 oz)Panko breadcrumbs (optional) –Instructions:Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.Cook the rice: Bring chicken broth to a boil. Add instant rice, remove from heat, and cover. Let sit for 5 minutes. Fluff with a fork.
Préparations :
butter in a saucepan. Add Velveeta, milk, heavy whipping cream, cream of chicken soup, and cream of onion soup. Stir until smooth.Combine the ingredients: Combine rice, chicken, broccoli, and cheese sauce in a large bowl. Stir until well mixed.Assemble the casserole: Pour the mixture into the prepared baking dish.Add optional topping: Sprinkle Panko breadcrumbs over the top.Bake the casserole: Bake for 25-30 minutes, or until bubbly and golden brown.Serve: Let cool for a few minutes before serving.Enjoy!
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