I transformed leftover chicken and rice into this tasty soup. It even passed the company test.
—KAREN REED MIDDLETOWN, OH
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS (2 1/2 QUARTS)
4 cups whole milk
2 cans (14 1/2 ounces each) chicken broth
1 envelope ranch salad dressing mix
2 cups fresh broccoli florets
1/2 pound process cheese (Velveeta), cubed
3 cups cooked rice
2 cups cubed cooked chicken
In a Dutch oven, combine milk, broth and dressing mix; bring to a boil. Add the broccoli; cook, uncovered, 3-5 minutes or until tender. Stir in process cheese until melted. Add rice and chicken; heat through, stirring occasionally.