Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 3 cups fresh broccoli florets (about 300g)
  • 1 cup cooked rice (about 180g)
  • 1 cup shredded cheddar cheese (about 100g), plus extra for topping
  • 1 can (10.5 oz) cream of chicken soup (about 300g)
  • ½ cup milk (120ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional Topping: ½ cup breadcrumbs (about 50g)
  • Optional Topping: 2 tablespoons melted butter (30g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Steam broccoli florets until tender but still bright green (about 3-4 minutes). Drain and set aside.
  3. In a large bowl, combine shredded chicken, cooked rice, steamed broccoli, 1 cup cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
  4. Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  5. If using, mix breadcrumbs with melted butter and sprinkle over the casserole. Top with additional shredded cheese.
  6. Bake in the preheated oven for 25-30 minutes, or until heated through and the top is golden and bubbly. (Check for doneness by ensuring the internal temperature reaches 165°F/74°C).
  7. Allow the casserole to cool for 5 minutes before serving.