Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or cooking spray to prevent sticking.
Prepare the Rice: Cook the rice according to package instructions, using chicken broth instead of water for added flavor. You should have about 3 cups of cooked rice.
Steam the Broccoli: While the rice is cooking, steam the broccoli florets until tender but still bright green, about 4-5 minutes. You can also blanch them in boiling water for 2-3 minutes and then immediately transfer to an ice bath.
Make the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Assemble the Casserole: In the prepared casserole dish, layer the ingredients as follows:
Spread the cooked rice evenly on the bottom.
Add the shredded chicken on top of the rice.
Add the steamed broccoli over the chicken.
Pour the creamy sauce mixture evenly over the top, spreading it out to cover all the ingredients.
Top with Cheese: Sprinkle the remaining 1/2 cup shredded cheddar cheese over the casserole, followed by the Parmesan cheese for a golden, cheesy crust.
Bake the Casserole: Cover the casserole dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
Cool and Serve: Let the casserole cool for 5-10 minutes before serving to allow it to set and make it easier to serve. Garnish with fresh parsley or extra grated Parmesan, if desired.
