Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.

Step 2: Cook the Chicken and Rice

• If you haven’t pre-cooked your chicken, you can either bake, poach, or sauté the chicken breasts until fully cooked, then shred or cube them.
• Prepare your rice according to the package instructions. Use about 1 cup of uncooked rice to yield 3 cups of cooked rice. Set both the chicken and rice aside.

Step 3: Prepare the Broccoli

• Steam or blanch the broccoli florets for about 3-4 minutes until just tender. Drain and set aside. If using frozen broccoli, ensure it is thawed and well-drained to avoid excess moisture in the casserole.

Step 4: Make the Buffalo Cheese Sauce

• In a large mixing bowl, combine the condensed cream of chicken soup, ranch dressing (or blue cheese dressing), buffalo sauce, garlic powder, and onion powder. Stir until the mixture is smooth and well combined.
• Fold in 1 ½ cups of shredded cheddar cheese into the sauce mixture, saving the remaining ½ cup for topping later.

Step 5: Assemble the Casserole

• Add the cooked chicken, cooked rice, and steamed broccoli to the sauce mixture, stirring everything together until well coated.
• Pour the mixture into the prepared baking dish and spread it out evenly.
• Sprinkle the remaining ½ cup of shredded cheddar cheese on top.

Step 6: Bake the Casserole

• Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
• For an extra golden and crispy top, switch to broil mode for the last 2-3 minutes, watching closely to prevent burning.

Step 7: Serve

• Remove the casserole from the oven and allow it to cool for 5 minutes before serving.
• Garnish with freshly chopped parsley or green onions for added freshness. For those who love the bold buffalo flavor, you can also sprinkle crumbled blue cheese on top.