Ingredients
Scale
- 2 cups cooked chicken, diced (about 2 boneless, skinless chicken breasts)
- 2 cups cooked rice (white or brown)
- 2 cups broccoli florets (steamed or lightly cooked)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing the dish)
- 1/2 cup crushed crackers or breadcrumbs (optional, for topping)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Casserole Mixture:
- In a large bowl, combine the cooked chicken, cooked rice, and broccoli.
- In a separate bowl, mix together the cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, and dried thyme. Stir until well combined.
- Add the soup mixture to the chicken, rice, and broccoli. Mix thoroughly to ensure everything is evenly coated. Season with salt and pepper to taste.
- Assemble the Casserole:
- Lightly grease a 9×13-inch baking dish with olive oil.
- Transfer the casserole mixture into the prepared baking dish, spreading it out evenly.
- If using, sprinkle the crushed crackers or breadcrumbs evenly over the top for added crunch.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly and the top is golden brown.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 28g