Directions:
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
In a greased 9×13 inch baking dish, layer the cooked rice evenly on the bottom.
Place the steamed broccoli florets over the rice, followed by the chicken breasts. Season the chicken with additional salt and pepper.
Pour the creamy mixture over the chicken, ensuring it is well coated. Sprinkle the shredded Swiss cheese on top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the French fried onions over the top.
Return to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and the casserole is bubbly and golden.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 420 kcal | Servings: 6 servings
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