Ingredients
For the Casserole:
2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
3 cups fresh or frozen broccoli florets
2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
1 ½ cups shredded cheddar cheese (divided)
½ cup shredded mozzarella or Monterey Jack cheese
1 can (10.5 oz) cream of chicken soup (or homemade)
½ cup sour cream or Greek yogurt
½ cup milk (or chicken broth for extra flavor)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tbsp butter (for greasing the dish)
For the Crispy Topping (Optional):
½ cup crushed Ritz crackers, panko breadcrumbs, or crushed cornflakes
2 tbsp olive oil
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch dish with butter or nonstick spray.
Step 2: Prepare the Broccoli
If using fresh broccoli, blanch it in boiling water for 2 minutes, then drain and set aside.
If using frozen broccoli, thaw and drain excess water before using.
Step 3: Mix the Ingredients
1. In a large mixing bowl, combine cooked chicken, cooked rice, broccoli, cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper.
2. Stir in 1 cup of shredded cheddar cheese and mix well.
Step 4: Assemble the Casserole
1. Spread the mixture evenly into the prepared baking dish.
2. Sprinkle the remaining ½ cup of cheddar cheese and ½ cup of mozzarella cheese over the top.
Step 5: Add the Crispy Topping (Optional)
In a small bowl, mix crushed crackers (or breadcrumbs) with melted butter.
Sprinkle evenly over the casserole for a crunchy texture.
Step 6: Bake the Casserole
1. Cover with foil and bake for 20 minutes.
2. Remove the foil and bake uncovered for another 10-15 minutes, until the cheese is bubbly and the topping is golden brown.
Step 7: Serve
Let the casserole cool for 5 minutes before serving. Enjoy as a standalone dish or with a side salad!
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