Ingredients
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2 cups cooked chicken (shredded or cubed)
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2 cups cooked white or brown rice
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2 cups broccoli florets (steamed or blanched)
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1 (10.5 oz) can cream of chicken soup (or homemade)
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1/2 cup sour cream or plain Greek yogurt
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1/2 cup milk
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1 ½ cups shredded cheddar cheese (divided)
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1 tsp garlic powder
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1 tsp onion powder
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Salt and black pepper, to taste
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Optional topping: 1/2 cup crushed Ritz crackers or breadcrumbs + 1 tbsp melted butter
Instructions
1. Preheat Oven:
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Preheat oven to 375°F (190°C). Grease a 9×13” baking dish.
2. Prepare Broccoli:
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Steam or blanch broccoli florets until just tender (about 3–4 minutes). Drain and set aside.
3. Mix the Filling:
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In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
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Stir in cooked rice, chicken, broccoli, and 1 cup of the cheddar cheese.
4. Assemble the Casserole:
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Pour the mixture into the greased baking dish. Spread evenly.
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Sprinkle the remaining ½ cup of cheddar cheese on top.
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For a crunchy topping, mix crushed crackers or breadcrumbs with melted butter and sprinkle over cheese.
5. Bake:
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Bake uncovered for 25–30 minutes, until bubbly and cheese is melted and golden.
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Let cool 5 minutes before serving.