Preheat the Oven

• Preheat your oven to 375°F (190°C). This ensures even cooking and a golden cheese topping.

2. Cook the Rice

1. In a medium saucepan, combine uncooked rice and chicken broth.
2. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice absorbs the liquid. Set aside.

3. Prepare the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken with garlic powder, onion powder, salt, and pepper.
3. Sear chicken for 5-7 minutes per side until lightly browned (does not need to cook through). Remove from heat.

4. Mix the Casserole Base

1. In a large mixing bowl, combine cooked rice, broccoli florets, half the shredded cheddar cheese, and cream of chicken soup (if using).
2. Stir until well mixed.

5. Assemble the Casserole

1. Lightly grease a 9×13-inch baking dish.
2. Spread the rice and broccoli mixture evenly across the dish.
3. Arrange the seared chicken on top of the rice mixture.

6. Add Cheese Topping

• Sprinkle the remaining shredded cheddar cheese over the entire casserole.

7. Bake

1. Cover the dish with aluminum foil and bake for 25–30 minutes.
2. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly.

8. Serve and Garnish

• Let the casserole cool for 5 minutes. Garnish with fresh parsley or your preferred toppings. Serve warm and enjoy!