Ingredients:

  • 3 cups (450g) cooked chicken, shredded or cubed
  • 2 cups (400g) cooked long-grain white rice
  • 3 cups (450g) broccoli florets, chopped
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) chicken broth
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 cup (120g) sour cream
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2g) paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, and broccoli florets. Toss gently to ensure distribution.
  3. In a separate bowl, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, paprika, salt, and pepper. Fold this mixture into the chicken and rice until evenly coated.
  4. Transfer the mixture into a 9x13 inch baking dish. Fold in 1.5 cups of the shredded cheddar cheese.
  5. Cover the dish tightly with aluminum foil and bake for 15–20 minutes.
  6. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top.
  7. Switch the oven to Broil for 2–3 minutes until the cheese is bubbling and develops a mahogany-colored crust.