Chicken, rice, broccoli, and cheddar combine in a creamy, satisfying dish perfect for weeknight comfort food.
# Components:
→ Casserole Base
01 - 2 cups cooked chicken, shredded or diced
02 - 2 cups cooked white or brown rice
03 - 2 cups broccoli florets, blanched if fresh or thawed if frozen
04 - 1 ½ cups shredded cheddar cheese
05 - 1 can (10.5 ounces) cream of chicken soup
06 - ½ cup milk
07 - ½ teaspoon onion powder
08 - ½ teaspoon garlic powder
09 - Salt to taste
10 - Black pepper to taste
→ Topping
11 - ½ cup shredded cheddar cheese
12 - ½ cup breadcrumbs, optional
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
02 - Blanch broccoli florets in boiling water for 2–3 minutes and drain if using fresh. If using frozen, thaw and pat dry.
03 - In a large mixing bowl, combine cooked chicken, rice, broccoli, 1½ cups of cheddar cheese, cream of chicken soup, milk, onion powder, garlic powder, salt, and black pepper. Mix well to combine.
04 - Evenly spread the combined mixture into the prepared baking dish. Top with remaining ½ cup cheddar cheese and sprinkle breadcrumbs over the top, if using.
05 - Transfer dish to the oven and bake for 25–30 minutes until hot, bubbly, and the cheese topping is golden and melted.
06 - Allow casserole to rest for 5–10 minutes before serving to help the flavors set.
