Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish with butter or cooking spray.

Cook the Rice: Start by cooking 2 cups of rice according to package instructions. White or brown rice works well for this recipe, but you can also use instant rice to save time. Once cooked, fluff the rice and set aside.

Prepare the Chicken: If you don’t have pre-cooked chicken on hand, boil or roast two chicken breasts and shred or cube them. You can also use rotisserie chicken for added flavor and convenience.

Blanch the Broccoli: If using fresh broccoli, blanch the florets in boiling water for 2-3 minutes until they turn vibrant green. Drain and set aside. For frozen broccoli, just thaw and drain well.

Mix the Casserole Base: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and 1 cup of shredded cheddar cheese. Season with salt and pepper. Stir until everything is well mixed.

Combine Everything: Add the cooked rice, chicken, and broccoli to the mixture. Stir well until all ingredients are evenly coated with the creamy sauce.

Transfer to Baking Dish: Pour the mixture into your prepared casserole dish and spread it out evenly.

Top with Cheese & Breadcrumbs: Sprinkle the remaining ½ cup of shredded cheddar cheese on top. If you like a crispy topping, mix the breadcrumbs with melted butter and sprinkle over the cheese.

Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden on top.

Let It Rest: Once done, remove from the oven and let the casserole sit for 5 minutes before serving. This allows the dish to set and makes it easier to scoop out.