Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 2 cups broccoli florets, blanched
- 2 cups cooked white rice
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 cup breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (optional, for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, blanched broccoli florets, cooked white rice, shredded cheddar cheese, and grated Parmesan cheese.
- In another bowl, mix together mayonnaise, sour cream, condensed cream of chicken soup, chopped onion, minced garlic, Dijon mustard, salt, and black pepper.
- Pour the wet mixture over the chicken and broccoli mixture. Stir until everything is well coated.
- Spread the mixture evenly in the prepared baking dish.
- Optional: In a small bowl, mix breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly.
- If you added breadcrumbs, you can broil the casserole for an additional 2-3 minutes to brown the top.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve hot and enjoy this delicious and comforting Broccoli, Rice, Cheese, and Chicken Casserole!