Ingredients
Method
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Cook the rice according to package directions until fluffy. Meanwhile, steam the broccoli until just tender-crisp, about 3-4 minutes; if using frozen broccoli, thaw and drain well.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Stir in the shredded chicken, cooked rice, broccoli, and 1 cup of the cheddar cheese. Mix until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture over the cheese layer for a crunchy topping.
- Bake uncovered for 25-30 minutes, until the casserole is hot and bubbly and the top is golden brown. Let it rest for 5 minutes before serving warm.
Nutrition
Notes
Substitute cream of mushroom soup for a different flavor. For a gluten-free version, use gluten-free cream soup and omit breadcrumbs or use GF panko. Store leftovers in the fridge for up to 3 days; reheat in the oven or microwave. To make ahead, assemble without breadcrumbs, cover, and refrigerate up to 24 hours; add breadcrumbs and bake, adding 5-10 minutes. For a lighter option, use low-fat sour cream and milk. Avoid overcooking the broccoli to keep it from turning mushy.