Ingredients:
4 boneless, skinless chicken breasts
1 cup Swiss cheese, shredded
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup chicken broth
1 cup broccoli florets
1 cup cooked rice
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons butter, melted
Directions:
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
In a greased 9×13 inch baking dish, layer the cooked rice evenly on the bottom.
Place the chicken breasts on top of the rice, and then pour the soup mixture over the chicken, ensuring it is well coated.
Sprinkle the broccoli florets evenly over the casserole, followed by the shredded Swiss cheese.
In a small bowl, mix the breadcrumbs with melted butter until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the top is golden brown.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 420 kcal | Servings: 6 servings