Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups cooked rice
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs (optional for topping)
If you’re out of cream of chicken soup, feel free to substitute with cream of mushroom for a different twist. Or, if you’re keeping it light, a homemade white sauce can do the trick too!
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with olive oil.
- In a large bowl, combine the cooked chicken, rice, and steamed broccoli. Give it a gentle toss to mix everything well.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Add the garlic powder, onion powder, salt, and pepper, and mix well.
- Pour the soup mixture over the chicken, rice, and broccoli. Stir until everything is evenly coated with the creamy sauce.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top.
- If you like a bit of crunch, sprinkle breadcrumbs over the cheese. This is optional, but it adds a delightful texture.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy the hearty goodness!
Tip: This is the perfect recipe to double up if you want leftovers for the next day’s lunch. Trust me, it tastes even better after the flavors have mingled overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Broccoli Rice Casserole, recipe, cooking, food
