Name: Broccoli, Rice, Cheese, and Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked chicken, shredded or diced; 2 cups cooked white or brown rice; 2 cups broccoli florets (fresh or frozen); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1 cup shredded cheddar cheese (plus extra for topping); 1/2 cup grated Parmesan cheese; 1/2 cup milk; 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp smoked paprika (optional); Salt & pepper to taste; 1/4 cup breadcrumbs (optional); 2 tbsp butter, melted (optional for topping)

Ingredients

Scale

2 cups cooked chicken, shredded or diced

2 cups cooked white or brown rice

2 cups broccoli florets (fresh or frozen)

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

1/2 cup milk

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika (optional)

Salt & pepper to taste

1/4 cup breadcrumbs (optional)

2 tbsp butter, melted (optional for topping)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13″ baking dish.

Blanch fresh broccoli for 2–3 minutes or thaw if frozen.

In a large bowl, mix all ingredients (except toppings).

Pour into dish, spread evenly.

Top with buttery breadcrumbs and more cheddar if desired.

Bake 25–30 mins until golden and bubbly.

Let sit 5 mins before serving. Pair with salad or rolls.

Notes

Storage: Lasts up to 3 days in fridge. Reheat in oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450 per serving