Ingredients:

  • 3 cups (600g) cooked white rice, warm
  • 3 cups (450g) shredded rotisserie chicken
  • 3 cups (450g) fresh broccoli florets, cut into bite-sized pieces
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 can (10.5 oz / 300g) cream of chicken soup
  • ½ cup (115g) mayonnaise
  • 1 cup (115g) shredded sharp cheddar cheese
  • ½ tsp (2g) garlic powder
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray.
  2. Spread the warm cooked rice evenly across the bottom of the baking dish to create a sturdy foundation.
  3. In a large bowl, whisk together the cream of chicken soup, mayonnaise, lemon juice, garlic powder, and half of the shredded cheese.
  4. Gently fold in the shredded rotisserie chicken and fresh broccoli florets, stirring until every piece is evenly coated in the sauce.
  5. Spread the chicken and broccoli mixture evenly over the rice layer.
  6. Top the casserole with the remaining shredded cheddar cheese.
  7. Bake for 25–30 minutes until the sauce is bubbling around the edges and the cheese has turned golden brown.