Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients:
3 cups cooked chicken, shredded or cubed
4 cups broccoli florets (fresh or frozen)
3 cups cooked rice (white or brown)
2 cups shredded cheddar cheese
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
1/2 cup breadcrumbs (optional for topping)
2 tbsp melted butter (optional for topping)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish.
Cook the Broccoli:
If using fresh broccoli, steam or boil it for about 4-5 minutes until tender. If using frozen broccoli, defrost and drain well.
Prepare the Casserole Base:
In a large bowl, mix the cooked chicken, broccoli, cooked rice, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. Stir until everything is evenly combined.
Assemble the Casserole:
Spread the mixture into the greased baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Optional Topping:
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the cheese layer if you want an extra crispy top.
Bake:
Bake in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and the top is golden.
Serve:
Let the casserole cool for 5 minutes before serving.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 6-8