1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Steam broccoli florets for 2–3 minutes until bright green and just tender, then drain.

3. Whisk together cream of chicken soup, milk, sour cream or Greek yogurt, melted butter, onion powder, garlic powder, salt, and pepper until smooth.

4. In a large bowl combine cooked rice, shredded chicken, steamed broccoli, and the prepared sauce, stirring gently to coat.

5. Transfer mixture to the prepared baking dish and spread evenly.

6. Sprinkle shredded cheddar cheese over the top, then add breadcrumbs or extra cheese if using.

7. Bake uncovered for 25–30 minutes until edges are bubbling and top is golden brown.

8. Let rest for 5 minutes before serving to allow the casserole to set.

9. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with extra cheese on top if desired.