Broccoli, Rice, Cheese & Chicken Casserole

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, chicken, steamed broccoli, cheddar cheese, sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
3. Stir until the mixture is fully blended and creamy.
4. Transfer the mixture into a greased baking dish, spreading it evenly.
5. Top generously with extra shredded cheddar cheese.
6. Bake for 25–30 minutes, or until the casserole is bubbling and the cheese on top is fully melted.
7. Let the dish cool slightly before serving so it sets and scoops beautifully.

Variations

• Add sautéed mushrooms or onions for extra depth.
• Swap cheddar for a blend of cheddar and Monterey Jack for a creamier finish.
• Use rotisserie chicken for added flavor and convenience.
• Mix in a small can of diced green chiles for a mild Southwestern twist.

Tips

• Lightly steam the broccoli so it stays bright and tender, not mushy.
• If you prefer a looser texture, add an extra splash of milk before baking.
• For a crunchy topping, sprinkle crushed Ritz crackers or French fried onions before baking.
• This casserole freezes well—assemble, cover, and freeze before baking, then bake from frozen with extra time.