A comforting and creamy casserole combining tender chicken, fresh broccoli, fluffy rice, and savory cream of mushroom soup. Perfect for an easy weeknight dinner or family gathering.
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup shredded mozzarella cheese
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, shredded cheddar cheese, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
Remove from the oven and let it rest for 5 minutes before serving.