Ingredients
2 cups cooked chicken, shredded or diced
2 cups broccoli florets (fresh or frozen)
1 cup bell peppers, diced (any color)
1 cup cooked rice or pasta (optional)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for sautéing)
1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Vegetables
In a large skillet, heat the olive oil over medium heat.
Add the diced bell peppers and sauté for about 3-4 minutes until they begin to soften. Add the broccoli and cook for an additional 3-4 minutes. Remove from heat.
Step 3: Mix the Filling
In a large bowl, combine the cooked chicken, sautéed vegetables, rice or pasta (if using), cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Step 4: Assemble the Casserole
Transfer the mixture to a large rectangular casserole dish, spreading it evenly.
Top with shredded cheddar and mozzarella cheeses. Sprinkle grated Parmesan cheese on top if desired.
Step 5: Bake the Casserole
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are nicely browned.
Presentation Tips
Allow the casserole to cool for a few minutes before serving.
Serve directly from the dish to showcase the golden color and melted cheese