Broccoli Chicken Cheese Casserole

Broccoli Chicken Cheese Casserole
Ingredients:
2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
3 cups fresh or frozen broccoli florets
2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
1 ½ cups shredded cheddar cheese (divided)
1 cup sour cream
½ cup mayonnaise (or Greek yogurt for a healthier option)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil or butter (for greasing the casserole dish)
Optional: ½ cup breadcrumbs (for topping, for a crunchy finish)
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with olive oil or butter.
2. Blanch the Broccoli:
If you’re using fresh broccoli, blanch it by placing the florets in boiling water for about 2 minutes. Then, immediately transfer them to ice water to stop the cooking process. If you’re using frozen broccoli, just thaw and drain the excess water.
3. Prepare the Casserole Mixture:
In a large mixing bowl, combine the shredded or diced chicken, cooked rice, broccoli florets, 1 cup of shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
4. Assemble the Casserole:
Transfer the mixture to the greased casserole dish and spread it out evenly.
Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. If you’re using breadcrumbs, sprinkle them on top as well for a nice crispy crust.
5. Bake:
Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
6. Serve:
Once it’s done, remove from the oven and let it cool for a few minutes before serving.~~