Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the cooked rice, shredded chicken, and steamed broccoli.
- Stir in the cream of mushroom soup until everything is well-coated.
- Add the olive oil, garlic powder, onion powder, salt, and pepper. Mix everything until combined.
- Transfer the mixture to a greased baking dish.
- Sprinkle the shredded cheddar cheese on top.
Baking
- Bake in the oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
Notes
Serve warm, straight from the oven. Great with a salad or crusty bread. Leftovers can be cooled and stored in an airtight container for up to three days or frozen for later. Use leftover rotisserie chicken for convenience, or substitute chicken with black beans for a vegetarian option. Add herbs like thyme or oregano for extra flavor.
