Ingredients
2 cups cooked chicken, shredded or diced
2 cups cooked white rice
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for topping)
1 tbsp butter, melted (if using breadcrumbs)
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cooked chicken, rice, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix until well blended.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle the remaining cheddar cheese over the top.
If using breadcrumbs, mix them with the melted butter and sprinkle evenly over the casserole.
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted.
Remove from the oven, garnish with fresh parsley if desired, and serve warm.