🧀 Ingredients:

• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)

• 3 cups fresh or frozen broccoli florets (if using frozen, thaw and drain)

• 2 cups cooked rice (white, brown, or cauliflower rice for a low-carb version)

• 1 ½ cups shredded cheddar cheese (divided)

• 1 can (10.5 oz) cream of chicken soup (or homemade substitute)

• ½ cup sour cream or Greek yogurt

• ¼ cup milk

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper to taste

• Optional topping: crushed crackers, breadcrumbs, or extra cheese

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👩‍🍳 Instructions:

1. Preheat your oven to 375°F (190°C).

2. Steam or blanch the broccoli for 2–3 minutes until just tender (skip this if using already-thawed broccoli).

3. In a large mixing bowl, combine the shredded chicken, cooked rice, broccoli, 1 cup of cheddar cheese, cream of chicken soup, sour cream, milk, and seasonings. Mix well until evenly combined.

4. Spread the mixture into a greased 9x13-inch baking dish.

5. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.

6. Optional: Add a topping of crushed crackers or breadcrumbs for extra crunch.

7. Bake uncovered for 25–30 minutes, or until hot and bubbly and the cheese is melted and golden.

8. Serve hot and enjoy!

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Would you like a low-carb version or a graphic of this recipe?