Chicken and Broccoli Casserole

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

In a large bowl, combine shredded chicken, steamed broccoli, cheddar, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Mix until evenly combined. Taste and adjust seasoning.

Spread cooked rice evenly in the prepared baking dish.

Pour chicken and broccoli filling over the rice, spreading evenly to the edges.

Toss breadcrumbs with melted butter until coated. Sprinkle evenly over the top.

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 10 minutes until top is golden brown and filling is bubbling at the edges.

Rest 5 minutes before serving.

Calories: 420

Carbohydrates: 38g

Protein: 28g

Fat: 16g

Fiber: 2g

Sodium: 680mg

Calcium: 210mg (16% DV)

Vitamin C: 36mg (40% DV)

Steam broccoli until just barely tender — still bright green. It continues cooking in the oven.

Taste the filling before baking — this is your seasoning window.

Seal the foil tightly during the covered bake to trap steam and keep the rice moist.

Rest the casserole for at least 5 minutes before serving so it scoops cleanly.

Store in an airtight container for up to 3 days.

Cover with foil and warm at 325°F for 15 to 20 minutes, uncovering for the last 5 minutes to re-crisp the topping.

Assemble without topping; refrigerate up to 24 hours. Add topping just before baking; add 10 extra minutes covered.

Freeze filling without rice or topping for up to 2 months; add fresh rice and topping when reheating.

As a complete one-dish dinner with a simple side salad

With steamed green beans or a light cucumber salad for a balanced plate

At potlucks — it holds its temperature well and transports easily

With extra shredded cheddar melted over individual servings for extra richness