Ingredients
– 2 cups cooked rice (white or brown)
– 2 cups cooked, shredded chicken (rotisserie chicken works great)
– 1 ½ cups broccoli florets (fresh or frozen)
– 2 cups shredded cheddar cheese
– 1 can (10.5 oz) cream of chicken soup
– ½ cup milk
– 1 tablespoon onion powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– ½ cup breadcrumbs (optional, for topping)
Equipment Needed
– Large mixing bowl
– 9×13 inch baking dish
– Measuring cups and spoons
– Spoon or spatula for mixing
– Oven
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). While it’s warming up, I love to gather all my ingredients and set them out on the counter. It makes the process feel more organized and enjoyable! In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli florets, 1 ½ cups of the shredded cheddar cheese, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mixing it all together is my favorite part—the colors and textures come together beautifully, and it smells delightful. Oh, and don’t forget to taste and adjust the seasoning if you like! (See the next page below to continue steps…)