3 Cheese Chicken Velvet with Broccoli and Rice

barbara lentz


Wonderful one pan dish.

pinch tips: How to Grate Cheese for Easy Clean Up




6 to 8


15 Min


2 Hr




4 Tbsp
1 medium
onion diced
1 c
heavy cream
1 can(s)
cream of onion soup
1 can(s)
cream of chicken soup
1 tsp
each sage, curry powder, garlic powder and onion powder
2 tsp
2 large
chicken breasts cubed
2 c
uncooked rice
3 c
chicken broth
1 lb
frozen broccoli cuts
2 c
shredded colby cheese
8 oz
velveeta cheese cubed
1 c
shredded sharp cheddar cheese
salt and pepper

Directions Step-By-Step

Place butter in large saucepan. Saute the onion until softened. Add the soups, heavy cream, sage, thyme, curry, onion and garlic powder. Mix well and set aside.
Preheat oven 350 degrees. Spray a 9 by 13 pan. Place rice in bottom of pan. Pour 1 cup chicken broth over. Top with 1 cup Colby cheese. Scatter broccoli over top and throw some salt on them. Top with the other 1 cup of Colby cheese and pour 1 cup chicken stock over top. Place chicken cubes on top and season with salt and pepper. Top with Velveeta and pour the soup mixture over top. Pour the remaining chicken stock over top. Bake 2 hours checking to make sure it doesn't get dry. Sprinkle the sharp cheddar over top the last 10 minutes.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American