Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with non-stick spray or butter.

Step 2: Cook the Rice

In a medium saucepan, cook the long-grain white rice according to package instructions. Set aside. You can also use leftover cooked rice for this recipe, making it even quicker to assemble.

Step 3: Prepare the Chicken

If your chicken is not already cooked, now’s the time to do so. You can poach the chicken in boiling water for 10-15 minutes or roast it in the oven until it’s fully cooked through. Once done, shred or cube the chicken and set it aside.

Step 4: Sauté the Aromatics

In a large skillet over medium heat, melt the butter. Add the finely chopped onion and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Step 5: Create the Creamy Sauce

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and milk. Stir in the sautéed onions and garlic, paprika, onion powder, salt, and pepper. Mix well to ensure the sauce is smooth and creamy.

Step 6: Blanch the Broccoli (if using fresh)

If using fresh broccoli, blanch the broccoli florets in boiling water for 2-3 minutes until they turn bright green and slightly tender. Drain and set aside. If using frozen broccoli, ensure it is thawed and well-drained before adding it to the casserole.