2 tablespoons olive oil or butter
1 pound boneless, skinless chicken breast, diced
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cooked white rice (from about ¾ cup uncooked)
2 cups broccoli florets, steamed or lightly blanched
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
½ cup milk
1½ cups shredded cheddar cheese, divided
½ teaspoon dried thyme (optional)
½ cup crushed crackers or plain breadcrumbs (optional topping)
1 tablespoon melted butter (for topping, optional)
Directions:
Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coating of oil.
Cook the chicken:
Heat olive oil or butter in a skillet over medium heat.
Add the diced chicken pieces and season with salt, pepper, garlic powder, and onion powder.
Cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from heat.
Prepare the broccoli and rice:
While the chicken cooks, steam or blanch the broccoli florets until just tender but still bright green (about 3–4 minutes).
If not already prepared, cook the rice according to package instructions.
Make the casserole base:
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, and 1 cup of shredded cheddar cheese.
Stir in the cooked rice, chicken, broccoli, and thyme if using. Mix until everything is well combined and evenly coated.
Assemble the casserole:
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining ½ cup of cheddar cheese over the top.
Add optional topping (if using):
In a small bowl, combine crushed crackers or breadcrumbs with melted butter.
Sprinkle evenly over the cheese layer for added crunch.
Bake:
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
Serve:
Let the casserole rest for 5–10 minutes before serving. Pairs well with a simple salad or garlic bread.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: Approximately 430 kcal per serving | Servings: 6
