Boil the chicken broth, add the rice, then take it off the heat, cover, and let it settle for 5 minutes.
In a saucepan, combine the cooked rice with the velveeta and butter.
Toss the cooked broccoli and shredded chicken in a big bowl.
Throw in the cheesy rice mix and stir everything together.
To the bowl with the milk, heavy whipping cream, and two cans of soup, add the remaining ingredients. Mix all the ingredients well.
Arrange the ingredients in a 9×13 baking dish that has been buttered thoroughly.
Optimal garnishing would be panko bread crumbs.
To get some browning and bubbling, bake it for 25 to 30 minutes.