Ingredients:

  • 2 cups cooked chicken, shredded (about 500g)
  • 2 cups broccoli florets (about 150g)
  • 1 cup cooked white rice (about 185g)
  • 1 can (10.5 oz/300g) cream of mushroom soup
  • 1 cup milk (about 240ml)
  • 2 cups shredded cheddar cheese (about 200g)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup panko breadcrumbs (about 100g)
  • 2 tablespoons melted butter (about 28g)
  • 1 teaspoon dried parsley (optional for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, broccoli, rice, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
  3. Stir in 1 ½ cups of shredded cheddar cheese until well combined.
  4. Transfer the mixture to a greased 9x13-inch baking dish and spread it evenly.
  5. In a separate bowl, mix panko breadcrumbs with melted butter and the remaining cheddar cheese.
  6. Sprinkle the breadcrumb mixture over the casserole.
  7. Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbly.
  8. Let it cool for 5-10 minutes before serving. Garnish with parsley, if desired.