Ingredients
Scale
- 2 cups cooked chicken, shredded 🍗
- 4 cups broccoli florets, steamed 🥦
- 1 cup cooked rice 🍚
- 1 can (10.5 oz) cream of chicken soup 🥫
- 1 cup sour cream 🥄
- 1 cup shredded cheddar cheese 🧀
- 1/2 cup milk 🥛
- 1 teaspoon garlic powder 🧄
- 1 teaspoon onion powder 🧅
- Salt and pepper to taste 🧂🌶️
- 1/2 cup breadcrumbs (optional) 🍞
- 2 tablespoons butter, melted (optional) 🧈
- Fresh parsley for garnish (optional) 🌿
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
- In a large bowl, combine the shredded cooked chicken, steamed broccoli florets, and cooked rice. Toss gently to mix.
- In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pour the creamy mixture over the chicken, broccoli, and rice. Stir until everything is evenly coated.
- Transfer the mixture into the prepared baking dish and spread into an even layer, smoothing the top.
- If using a crunchy topping: mix the breadcrumbs with the melted butter and sprinkle evenly over the casserole.
- Sprinkle the shredded cheddar cheese over the top, reserving a little for garnish if desired.
- Bake for 25–30 minutes, or until the casserole is bubbly and the top is lightly browned.
- Remove from the oven and let rest for about 5 minutes to set.
- Serve warm, optionally topped with extra shredded cheddar and chopped fresh parsley.