Ingredients
Scale
- 2 cups cooked chicken, diced
- 2 cups broccoli florets, steamed
- 1 1/2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooked chicken, steamed broccoli, and cooked rice.
- In a separate bowl, combine the cream of chicken soup, milk, garlic powder, and onion powder.
- Pour the soup mixture over the chicken, broccoli, and rice. Stir well.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 25 minutes or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- You can use leftover chicken or rotisserie chicken for convenience.
- For a crispier topping, broil for an additional 2-3 minutes after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (1/6 of dish)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg