Broccoli Rice Chicken and Cheese Casserole Recipe

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## 👩‍🍳 How to Make It

### 1. **Preheat the Oven**

Set your oven to **350°F (175°C)**.

### 2. **Prepare the Ingredients**

If you haven’t already, cook the rice and chicken, and steam the broccoli until just tender.

### 3. **Mix the Base**

In a large mixing bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, 1 cup of the shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated. Add a splash of milk if the mixture seems too thick.

### 4. **Assemble the Casserole**

Spread the mixture into a greased 9×13-inch baking dish. Top with the remaining shredded cheese and optional breadcrumbs or crushed crackers for a golden, crunchy finish.

### 5. **Bake**

Place the casserole in the oven and bake for **25–30 minutes**, or until the cheese is bubbly and golden.

### 6. **Serve Warm**

Let it cool for 5 minutes, then scoop and serve!

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## 🧀 Variations to Try

* **Low-carb version**: Swap the rice with riced cauliflower.
* **Vegetarian option**: Omit the chicken and use a mix of hearty vegetables like mushrooms or bell peppers.
* **Spicy twist**: Add a dash of hot sauce or diced jalapeños to the mix.
* **Richer flavor**: Stir in a handful of Parmesan or Gruyère cheese.

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## 🧊 Storage and Make-Ahead Tips

* **Make ahead**: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
* **Freezer-friendly**: Wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes.
* **Reheat**: Microwave individual portions or warm in the oven at 325°F until heated through.

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## ❤️ Final Thoughts

This **Broccoli Rice Chicken and Cheese Casserole** is more than just a meal—it’s a warm hug on a plate. Easy to make, satisfying to eat, and endlessly versatile, it’s a go-to recipe you’ll keep coming back to.

Serve it with a side salad, some crusty bread, or just enjoy it as-is. Either way, it’s pure comfort—baked and bubbling in one dish.

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Would you like a printable recipe card or a kid-friendly version of this dish? Let me know—I’d be happy to help!