2 cups cooked shredded chicken (rotisserie chicken is a great shortcut!)
* 3 cups cooked white rice (leftovers are perfect!)
* 2 cups fresh or frozen broccoli florets, lightly steamed until tender-crisp
* 1 (10.5 ounce) can condensed cream of chicken soup (low sodium is a good choice!)
* 1 cup milk (any kind works!)
* 1 ½ cups shredded cheddar cheese, divided
* ½ teaspoon garlic powder
* Salt and black pepper to taste
**Let’s Get Cooking!**
**Preheat & Prep:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. **Mix It Up:** In a large bowl, combine the cooked shredded chicken, cooked rice, and steamed broccoli.
3. **Sauce Time!** In a separate medium bowl, whisk together the condensed cream of chicken soup and milk until smooth. Stir in ½ cup of the shredded cheddar cheese, garlic powder, salt, and pepper.
4. **Combine Everything:** Pour the creamy soup mixture over the chicken, rice, and broccoli. Gently stir everything together until well combined.
5. **Into the Dish:** Spoon the mixture evenly into your prepared baking dish.
6. **Top It Off:** Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
7. **Bake to Perfection:** Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown.
8. **Rest & Enjoy!** Let the casserole rest for a few minutes before serving. This allows it to set up nicely.
This casserole is wonderfully comforting and pairs beautifully with a simple side salad or some warm crusty bread. It’s a meal that brings smiles and fills bellies with pure goodness.
Happy cooking, everyone! Let me know if you give it a try! .
