A dish that combines tender chicken, vibrant broccoli, and a rich, creamy sauce, all baked to perfection.
Ingredients
Scale:
2 cups cooked chicken, shredded
2 cups broccoli florets
1 cup cooked rice (or quinoa for a healthier option)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup panko breadcrumbs (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, broccoli florets, cooked rice, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Transfer the mixture to a greased 9x13 inch baking dish. Spread it evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
If using, sprinkle the panko breadcrumbs over the cheese for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for about 5 minutes before serving.
