CREAMY CHICKEN & RICE CASSEROLE

Poach the chicken or use a slow cooker the day before.

For poaching, place chicken in a medium saucepan with a crumbled chicken bouillon cube.

Cover with water, bring to a boil, then simmer for 20 minutes. Save the poaching liquid for the sauce.

Cut cooled chicken into bite-sized pieces.

For the slow cooker, place chicken in a 6-quart slow cooker with a crumbled bouillon cube and 1/2 cup of water. Cover and cook on LOW for 4 hours. Save the cooking liquid and cut the cooled chicken into bite-sized pieces.

Refrigerate chicken and cooking liquid if not making the casserole immediately, for up to 48 hours.

Cook rice according to package directions, adding about 1/2 teaspoon of salt for seasoning. This can be done while the chicken cooks.

Microwave the frozen vegetables for slightly less time than recommended, as they will cook more in the oven.

In a medium saucepan, combine condensed chicken soup, 1 1/2 cups of reserved liquid from cooking the chicken, Velveeta cheese, thyme, and pepper. Heat until the cheese is melted.

Preheat the oven to 375 degrees and lightly grease a 9x13-inch baking pan.

Combine rice, chicken, vegetables, and chicken soup mixture in the baking dish, gently stirring to evenly combine.

In a small bowl, mix panko crumbs and melted butter. Sprinkle this mixture on top of the casserole.

Cover with foil and bake for 25 minutes.

Uncover and bake for an additional 10 minutes.