Description
Think of your favorite cheesy broccoli soup turned into a hearty, oven-baked meal. Tender chicken, fluffy rice, and crisp broccoli are mixed into a rich cheddar sauce, then finished with a buttery panko-Parmesan crust that bakes up golden and crisp. It’s comforting, filling, and made for sharing at family dinners or potlucks.
Ingredients
2 cups cooked chicken, shredded or diced
3 cups cooked rice
3 cups broccoli florets, lightly steamed
2 cups sharp cheddar cheese, shredded
1 can (10.5 oz) cream of chicken soup
1 cup milk
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¾ cup panko breadcrumbs
2 tbsp Parmesan cheese, grated
2 tbsp butter, melted
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
In a large bowl, stir together soup, milk, garlic powder, onion powder, and pepper. Add chicken, rice, broccoli, and 1 ½ cups cheddar. Mix until well coated.
Spread mixture evenly into the prepared dish and sprinkle with the remaining cheddar.
In a small bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over the top.
Bake uncovered for 25–30 minutes, until the crust is golden and the casserole is bubbling.
Serve warm and enjoy creamy, cheesy comfort in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course