Ingredients
Scale
- 2 cups cooked chicken, diced
- 2 cups broccoli florets (raw or frozen/thawed and drained)
- 2 cups cooked rice
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ¼ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crispy fried onions (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, broccoli florets, and cooked rice.
- In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Pour the creamy mixture over the chicken, broccoli, and rice. Add 1 1/2 cups of the shredded cheese. Stir gently to combine all ingredients.
- Transfer the mixture to a greased 9×13 inch casserole dish, spreading it evenly.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- If desired, top with crispy fried onions and bake for an additional 5 minutes.
- Let the casserole cool for 5-10 minutes before serving.
Notes
- Use leftover chicken or rotisserie chicken for a quick prep.
- Frozen broccoli works well—just thaw and drain before use.
- For extra crispiness, broil the casserole for the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg