Creamy Chicken and Rice Casserole- chunks of chicken, mixed vegetables, and rice form the basis of this creamy casserole. It’s pure, classic comfort food.

 
There’s also a little Velveeta cheese for some cheese flavor plus a buttery Panko crumb topping. This is a great recipe for a family meal. The kids will love it.
Serve with green beans or a green salad and some homemade yeast rolls for a delicious homemade dinner. Leftovers reheat well and it makes enough for at least 6 servings.
A couple of cans of condensed cream of chicken soup make this an ultra creamy casserole. There are several steps to this recipe but they can be done a day in advance to save time.
First you’ll poach some chicken (or you can cook it in a crock pot). A chicken bouillon cube gets added to the cooking liquid for extra flavor and you’ll save some of the cooking broth to add to the casserole so that you don’t have to use canned broth. While the chicken cooks, you can go ahead and cook the rice and a bag of frozen mixed vegetables.

 
Mix together the condensed cream of chicken soup, the reserved cooking liquid, Velveeta cheese, dried thyme, and pepper and heat until the Velveeta is melted.
To assemble the casserole, mix the chicken, rice, vegetables, and soup mixture together and place in a greased 9×13-inch baking dish. Mix together the Panko crumbs and melted butter and scatter on top of the casserole. Bake covered with foil for 25 minutes and then bake...