Ingredients
4 cups whole milk2 cans (14-1/2 ounces each) chicken broth1 envelope ranch salad dressing mix2 cups fresh broccoli florets1/2 pound Velveeta, cubed3 cups cooked rice2 cups cubed cooked chicken
Preparation
In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add broccoli; cook, uncovered, until tender, 3-5 minutes. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.
