- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (for greasing)
Equipment Needed
- 9×13-inch casserole dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven mitts
- Spoon or spatula for mixing
Step-by-Step Instructions
Starting with my chicken, I like to use leftover rotisserie chicken for this recipe. If you’ve done this before, you know that it saves time and adds flavor. I shred the chicken into bite-sized pieces and place it in a large mixing bowl. As I’m doing this, I often take a moment to savor how chicken can turn a simple dish into something sublime. Then, it’s time to add the broccoli florets; I usually microwave them for a few minutes to make sure they’re tender but still bright and vibrant. Trust me, you don’t want mushy broccoli ruining your casserole!
Next comes the cooked rice. I’ve made this recipe using both white and brown rice, and I really can’t choose a favorite—both add a lovely texture to the dish. I mix the chicken, broccoli, and rice, feeling the warm steam rising as I combine them with a spatula. In a separate bowl, I whisk together the mushroom soup, milk, garlic powder, salt, and pepper until everything is smooth—this will be our sumptuous sauce. Don’t rush this step—the cream of mushroom adds a critical richness that elevates the dish!
Now it’s time to bring it all together. Pour that creamy mixture over the chicken and veggies, and gently fold everything together. I usually do this part with a bit of extra love, ensuring that every piece gets coated in that creamy sauce. Then, I take a moment to preheat my oven to 350°F—this is a crucial step; a preheating oven means your casserole will cook evenly. Once everything is in the casserole dish, I like to top it off with shredded cheese. I can’t stress this enough: don’t skip this ingredient; it makes a huge difference! (See the next page below to continue…)