Preheat the oven to 350 degrees.
Cook the broccoli as directed in the microwave and drain.
Place the 2 cups of chicken broth in a saucepan on the stove over high heat and bring to a boil.
Add the rice to the boiling chicken broth, remove from the heat, cover and let sit for 5 minutes.
Stir the butter and velveeta into the cooked rice in the saucepan.
In a large mixing bowl, combine the shredded chicken and cooked broccoli.
Add the cheesy rice mixture to the mixing bowl.
Place the two cans of soup, milk and heavy whipping cream into the mixing bowl. Stir everything together completely.
Layer the mixture into a well-greased 9×13 baking dish.
Top with panko bread crumbs if desired.
Bake for 25-30 minutes until browned and bubbling.
This dish has my husband hooked—he pleads for it on a weekly basis
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