Ingredients:

  • 3 cups (660g) cooked long-grain white rice
  • 3 cups (450g) shredded cooked chicken
  • 1 cup (150g) frozen broccoli florets, thawed
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) onion powder
  • salt to taste
  • black pepper to taste
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1 cup (240ml) chicken broth
  • 1 tbsp (15g) cornstarch
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (15g) melted butter
  • 1/2 tsp (1g) paprika

Instructions:

  1. In a large mixing bowl, combine the cooked rice, shredded chicken, and broccoli. Stir in the garlic powder and onion powder, mixing gently to keep the rice grains distinct.
  2. Whisk together the softened cream cheese, sour cream, chicken broth, and cornstarch until smooth. Fold this sauce into the chicken and rice mixture until evenly coated.
  3. Pour the mixture into a 9x13 inch baking dish and spread evenly. Sprinkle the cheddar and Parmesan over the top, then drizzle with melted butter and a dusting of paprika.
  4. Bake at 350°F (175°C) until the edges are bubbling and the top is golden-brown.