Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/110g)
  • 2 cloves garlic, minced (about 2 teaspoons/6g)
  • 4 cups (950ml) cooked rice (long-grain or brown rice), cooked according to package directions
  • 3 cups (24 oz/680g) cooked chicken, shredded (rotisserie chicken works great!)
  • 2 cups (340g) frozen broccoli florets, thawed and chopped
  • 1 (10.75 ounce/305g) can condensed cream of chicken soup
  • 1 cup (240ml) milk
  • 1/2 cup (115g) mayonnaise
  • 1 cup (115g) shredded cheddar cheese, divided
  • 1/4 teaspoon (1.5g) black pepper
  • 1/4 teaspoon (1.5g) salt (or to taste)
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tablespoons (30g) butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. In a large mixing bowl, combine cooked rice, chicken, broccoli, condensed soup, milk, mayonnaise, half of the cheddar cheese, salt, and pepper. Stir well to combine.
  4. Pour the chicken mixture into the prepared baking dish.
  5. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the casserole.
  6. Sprinkle the remaining cheddar cheese over the breadcrumbs.
  7. Bake for 30 minutes, or until heated through and the topping is golden brown and crispy.
  8. Let stand for 5-10 minutes before serving.