California Chicken Casserole

Ingredients:

• 2 cups cooked chicken, shredded or cubed (rotisserie or leftover chicken works great)
• 2 cups cooked rice (brown or white)
• 1 cup broccoli florets, steamed
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional for topping)
• 1 tbsp olive oil (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the rice and set it aside to cool.
3. In a large mixing bowl, combine the shredded chicken, cooked rice, steamed broccoli, red bell pepper, and green onions.
4. In a separate bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
5. Add the wet mixture to the chicken and rice mixture, stirring until everything is well combined.
6. Stir in 1 cup of cheddar cheese and 1/2 cup of mozzarella cheese into the mixture.
7. Transfer the mixture into the greased baking dish, spreading it evenly.
8. If using breadcrumbs, mix them with olive oil and sprinkle over the top for a crispy topping.
9. Bake uncovered for 25-30 minutes until the casserole is bubbly and the top is golden.
10. Let it cool for a few minutes before serving.

Optional:

• Garnish with fresh parsley or extra cheese.
• Serve with a side salad or garlic bread.