BROCCOLI, RICE, CHICKEN, and CHEESE CASSEROLE

 

2 cups cooked chicken, shredded or diced
2 cups cooked white or brown rice
2 cups broccoli florets (fresh or frozen)
1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
2 tbsp butter, melted (optional, for breadcrumbs)

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

If using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
If using frozen broccoli, thaw and drain well.

In a large mixing bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until well combined.

Pour the mixture into the prepared baking dish and spread it out evenly.
If desired, mix the breadcrumbs with the melted butter and sprinkle over the top for a crispy topping. Add extra shredded cheddar cheese on top for more gooey goodness.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for 5 minutes before serving. Pair it with a simple side salad or rolls for a complete meal.
Recipe cred: @claraquickdinners