Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup cheddar cheese, shredded
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix chicken, rice, broccoli, soup, milk, garlic powder, onion powder, and black pepper.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use fresh or frozen broccoli.
- Substitute cream of mushroom soup if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg