Any night of the week is ideal for this substantial dish since it is both tasty and soothing. It is nutritional and taste packed, making it an excellent choice for any occasion.
What You Need: Amount of Ingredient
Cooked, crumbled chicken 100 grams
Two cups of chicken broth
Second cup of instant rice
Chicken broth with cream 0.5 ounces, or 1 can
Sophisticated onion soup 0.5 ounces, or 1 can
Cubes of velvet 0.8 liters
Sweet butter 3/4 cup of heavy whipping cream and 1/4 cup of milk Thawed broccoli, measuring 1/4 cup (12-16 ounces) in one bag
Extra panko breadcrumbs, if desired Dear Sir/Madam,
Get the oven ready: The oven should be preheated to 350°F, or 175°C. Get a baking dish that measures 9×13 inches greased.
Let the rice cook: Scorch the chicken broth. Before taking off the heat, cover and add the instant rice. Keep aside for five minutes. Toss to combine.
Get the cheese sauce bubbling: Sauté the butter until it melts. Cream of chicken and onion soup, Velveeta, milk, and heavy whipping cream should be added. Combine ingredients and mix until combined.
Whisk the components together: Toss the broccoli, rice, chicken, and cheese sauce together in a big bowl. Mix well by stirring.
Put the casserole together: Transfer the mixture to the baking dish that has been preheated.
Include a topping if desired: Toss in some Panko breadcrumbs.
Preheat oven to 350°F. If you want a bubbly, golden brown top, bake it for 25 to 30 minutes.
After a few minutes of cooling, serve.
