Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the broccoli: if using fresh, steam until just tender. If using frozen, thaw and drain thoroughly to avoid excess moisture.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, garlic powder, salt, and pepper until smooth.
- Stir in the shredded chicken, cooked rice, broccoli, and 1½ cups of shredded cheddar cheese. Mix until everything is well combined.
- Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Sprinkle the top with additional shredded cheese and, if desired, a generous handful of crushed crackers or breadcrumbs.
- Bake uncovered for 25–30 minutes, or until the casserole is heated through and the top is golden and bubbly.
- Remove from the oven and allow it to cool slightly before serving.
Variations:
- Low-Carb Option: Replace the rice with cauliflower rice to reduce carbs while keeping the casserole hearty and satisfying.
- Protein Boost: Use rotisserie chicken or leftover turkey, or stir in cooked bacon bits for an extra savory layer.
- Vegetarian Swap: Substitute the chicken with cooked chickpeas or sautéed mushrooms and use cream of mushroom soup instead.
- Cheese Lover’s Version: Mix in other cheeses like mozzarella or Monterey Jack for a deeper flavor blend.
Tips:
- For a crispier topping, broil the casserole for the final 2–3 minutes—just keep a close eye to avoid burning.
- Prepare in advance and refrigerate overnight; simply increase bake time by 10 minutes if baking from cold.
- Leftovers reheat well in the microwave or oven and can be frozen in airtight containers for up to 2 months.
- Want more veggies? Add sautéed onions, carrots, or bell peppers for added flavor and texture.
This Broccoli Cheddar Chicken Casserole is the kind of dish that never goes out of style—warm, filling, and always welcomed at the table.
