Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 4 cups broccoli florets, thawed and patted dry
  • 3 cups cooked white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup parmesan cheese, grated

Instructions:

  1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cubed chicken breasts, cooked rice, and broccoli florets, ensuring the chicken is evenly distributed.
  2. Whisk together the cream of chicken soup, milk, garlic powder, smoked paprika, salt, and pepper until smooth. Fold in the shredded cheddar cheese.
  3. Pour the cheese sauce over the chicken and rice mixture, stirring gently until every piece is evenly coated.
  4. Transfer the mixture into a 9x13-inch baking dish and smooth the top with a spatula.
  5. In a small bowl, mix melted butter, panko breadcrumbs, and parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
  6. Bake for 45 minutes until the edges are bubbling and the topping is golden brown and crisp.