Warm, cheesy goodness in every bite - perfect for a cozy weeknight dinner!

1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2

In a large pot, cook the rice according to package instructions, usually about 15 minutes.

3

While the rice is cooking, chop the onion and garlic. In a skillet over medium heat, sauté the onion and garlic in a little oil for about 5 minutes until they are soft.

4

Cube the Velveeta cheese and add it to the skillet along with the cream of chicken soup and milk. Stir until the cheese is melted and everything is well combined.

5

Once the rice is done, mix it with the broccoli, sautéed onion and garlic, and cheese mixture in a large bowl until well mixed.

6

Transfer the mixture into a greased 9x13 baking dish and spread it evenly.

7

Cover the dish with aluminum foil and bake for 25 minutes.

8

Remove the foil and continue to bake for an additional 15 minutes, or until the casserole is bubbling.

9

Let it cool for a few minutes before serving.

6

• Add a sprinkle of crushed red pepper for a spicy kick.
• Mix in some diced bell peppers for extra color and crunch.
• Top with crispy fried onions before baking for added texture.

• Use leftover rotisserie chicken to save time on prep.
• Adjust the cream of chicken soup with cream of mushroom for a different flavor.
• Make sure to stir the cheese sauce well to avoid lumps.

• fat: 25g
• protein: 30g
• calories: 450
• carbohydrates: 40g

A hearty and creamy dish that provides a good balance of protein and carbohydrates, making it perfect for a filling dinner.

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