Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cubed into ½ inch pieces
  • 4 cups (380g) fresh broccoli florets, bite-sized
  • 1 tbsp (15ml) olive oil
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • ½ cup (120ml) sour cream
  • 1 cup (240ml) chicken broth, low sodium
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) onion powder
  • salt to taste
  • black pepper to taste
  • 2 cups (390g) cooked white rice (long-grain or jasmine)

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray.
  2. Sauté cubed chicken in olive oil over medium heat for 3-4 minutes to sear the outside; do not cook through.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, and onion powder until smooth.
  4. Gently fold the cooked rice, seared chicken, broccoli florets, and 1 cup of shredded cheddar cheese into the sauce mixture.
  5. Spread the mixture evenly into the prepared baking dish and top with the remaining 1 cup of shredded cheddar cheese.
  6. Bake for 25-30 minutes until the edges are bubbling and the cheese is deep mahogany-gold.
  7. Let the casserole rest for 5 minutes before serving to allow the sauce to set.