Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 4 cups fresh broccoli florets
  • 3 cups cooked white or brown rice
  • 2.5 cups sharp cheddar cheese, shredded and divided
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup full-fat sour cream
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with butter or non-stick cooking spray.
  2. Place broccoli florets in a microwave-safe bowl with a splash of water. Cover and microwave for 2–3 minutes until vibrant green but still crisp. Drain well.
  3. In a large mixing bowl, whisk together the condensed soup, sour cream, milk, garlic powder, onion powder, and smoked paprika until smooth.
  4. Fold the cooked chicken, steamed broccoli, cooked rice, and 1.5 cups of the cheddar cheese into the sauce mixture until evenly coated.
  5. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  6. Sprinkle the remaining 1 cup of cheese over the top. In a small bowl, toss the panko breadcrumbs with melted butter and sprinkle evenly over the cheese layer.
  7. Bake for 25–30 minutes until the sauce is bubbling and the breadcrumbs are golden brown.
  8. Let the casserole rest for 5 minutes before serving to allow the sauce to set.