Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 cups fresh broccoli florets, cut into 1-inch pieces
  • 1 tsp garlic powder
  • 1.5 cups uncooked long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp melted butter

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the chicken broth, cream soup, sour cream, salt, pepper, and garlic powder until smooth.
  3. Stir in the uncooked rice and cubed chicken, ensuring every grain of rice is submerged in the liquid.
  4. Pour the mixture into a 9x13 inch baking dish, spreading it evenly.
  5. Fold the broccoli florets into the top layer without stirring them to the bottom.
  6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove the foil and sprinkle the shredded cheddar and Parmesan evenly across the top, then drizzle with melted butter.
  8. Return to the oven uncovered for 10 minutes, then switch to the broiler for 2-3 minutes until the cheese is bubbling and mahogany-colored.