Cheesy Velveeta Chicken Broccoli Rice Casserole
A nostalgic, ultra-creamy casserole featuring tender chicken thighs, fresh broccoli, and a silky Velveeta cheese sauce. The perfect way to use up leftover white rice for a quick weeknight meal!
Servings 6
Ingredients
- 3 cups broccoli florets fresh
- 1 1/2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- salt and pepper to season
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces Velveeta cubed
- 3 cups cooked white rice
- 1 cup shredded cheddar cheese for the top
Instructions
- Preheat your oven to 375 degrees F and lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Chop your fresh broccoli into bite-sized florets and steam them for 2 to 3 minutes until they are bright green and slightly tender. Add the cooked broccoli into the baking dish.
- Season the chicken with garlic powder, salt, and pepper. In a large skillet over medium-high heat, cook the bite-sized chicken thigh pieces and diced onion for about 8 to 10 minutes until the chicken is no longer pink. Add the chicken and onions into the baking dish.
- In the baking dish add cooked rice on top of the chicken and broccoli.
- Using the same skillet you cooked the chicken and onions in, melt the butter over medium heat and whisk in the flour for 30 seconds.
- Slowly pour in the milk, whisking constantly until the mixture thickens. Stir in the cubed Velveeta until it is completely melted and the sauce is silky and smooth.
- Pour the creamy cheese sauce over the chicken and rice mixture, stirring until everything is perfectly coated.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25 to 30 minutes until the cheese is bubbly and top is lightly golden brown. Allow to sit for 5 minutes before serving. Enjoy!