Ingredients:

  • 2 cups (400g) cooked rice (white or brown)
  • 2 cups (300g) cooked chicken, shredded or diced
  • 2 cups (200g) fresh or frozen broccoli florets
  • 1 cup (115g) shredded cheddar cheese, divided
  • 1 can (10.5 oz / 300g) condensed cream of chicken soup
  • 1/2 cup (120ml) milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (50g) breadcrumbs (panko, or regular), optional
  • 2 tablespoons (30g) unsalted butter, melted, optional

Instructions:

  1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
  2. If using fresh broccoli, steam or blanch the florets for 2-3 minutes until bright green and slightly tender. Drain thoroughly. If using frozen, ensure to drain any excess water.
  3. In a large bowl, combine cooked rice, chicken, broccoli, 3/4 cup (85g) of the cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until evenly combined.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/4 cup (30g) cheddar cheese over the top. If desired, combine breadcrumbs and melted butter in a small bowl, then sprinkle over the casserole.
  6. Bake uncovered for 25-30 minutes, or until bubbling and the cheese is melted and golden brown.
  7. Let cool slightly for 5-10 minutes before serving.