Ingredients:

  • 1 ½ cups Long-grain white rice (dry)
  • 3 cups Water or Chicken Broth
  • 3 cups Cooked Chicken, shredded
  • 4 cups Fresh Broccoli Florets
  • 4 tablespoons Unsalted Butter
  • ¼ cup All-Purpose Flour
  • 2 cups Whole Milk or 2% Milk
  • 1 (16-ounce) package Velveeta Cheese, cubed
  • 1 (10.5-ounce) can Cream of Chicken Soup, condensed and undiluted
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • Salt, to taste
  • 1 cup Crushed Butter Crackers (like Ritz) (Optional topping)
  • 3 tablespoons Melted Butter (Optional topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the rice according to package directions using water or broth. Set aside.
  3. Quickly blanch the broccoli florets in boiling water for 2 minutes until bright green. Immediately transfer to an ice bath to stop cooking, then drain thoroughly.
  4. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk in the milk until smooth. Bring to a gentle simmer, whisking until the mixture thickens enough to coat the back of a spoon (about 3-5 minutes).
  6. Reduce heat to low. Add the cubed Velveeta, cream of chicken soup, garlic powder, onion powder, and pepper. Stir gently until the Velveeta is completely melted and the sauce is smooth and homogenous. Taste and add salt only if necessary.
  7. In a large mixing bowl, gently combine the cooked rice, shredded chicken, and blanched broccoli. Pour the cheese sauce over the mixture and fold everything together carefully until evenly coated.
  8. Transfer the entire mixture into the prepared baking dish, spreading evenly.
  9. If using the topping: Mix the crushed crackers with the 3 tablespoons of melted butter. Sprinkle evenly over the casserole.
  10. Bake for 30–35 minutes, or until the casserole is bubbly throughout and the topping is golden brown. Let stand for 5–10 minutes before serving.