2 cups cooked chicken, shredded or diced

3 cups fresh broccoli florets, steamed

1 cup cooked rice or pasta (optional)

1 can (10.5 oz) cream of chicken soup

1 cup shredded cheddar cheese

½ cup sour cream

¼ cup milk

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

½ cup breadcrumbs (optional)

2 tablespoons melted butter

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
Add the cooked chicken, steamed broccoli, and cooked rice or pasta (if using) to the mixture and stir to combine.
Spread the mixture evenly in the prepared baking dish.
Sprinkle shredded cheddar cheese on top.
If using breadcrumbs, mix them with melted butter in a small bowl and sprinkle over the cheese layer.
Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Let it cool for a few minutes before serving.

Low-Carb Option: Skip the rice or pasta and add more broccoli or cauliflower.

Protein Swap: Substitute turkey for chicken.

Cheese Choices: Try a mix of mozzarella, gouda, or parmesan for extra flavor.

Crunchy Topping: Use crushed Ritz crackers or French-fried onions instead of breadcrumbs.

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.