Instructions:
Step 1
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2
In a large bowl, mix together the cooked rice, steamed broccoli florets, 1½ cups shredded cheddar cheese, shredded chicken (if using), condensed cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
Step 3
Stir until well combined.
Step 4
Pour the mixture into the prepared baking dish and sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Step 5
(Optional) For a crispy topping, mix the breadcrumbs (or crushed crackers) with melted butter in a small bowl and sprinkle over the casserole.
Step 6
Bake uncovered for 25–30 minutes, or until the cheese is bubbly and golden brown.
Step 7
Let cool for 5 minutes before serving.
Nutrition (per serving, based on 8 servings):
Calories: 290 kcal
Protein: 14g
Carbohydrates: 29g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 510mg
Fiber: 2g
Sugars: 3g
Calcium: 20% DV
Iron: 4% DV
(Note: Nutrition facts are estimates and will vary based on specific ingredients used, such as the type of cheese or cream of chicken soup, and serving sizes.)