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Preheat the Oven: Begin by setting the oven to preheat at a temperature of 350 degrees Fahrenheit (approximately 175 degrees Celsius).
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Prepare the Rice: In a medium saucepan, bring 1.5 cups of water to a rolling boil. Introduce 1.5 cups of uncooked instant rice into the boiling water, ensuring a thorough stir to evenly distribute. Secure the lid onto the saucepan, remove it from the heat source, and allow the rice to absorb the water, approximately 5 minutes. Subsequently, use a fork to fluff the rice, ensuring separation of grains.
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Assemble the Casserole Base: Transfer the fluffed rice to a casserole dish. Incorporate the previously prepared cubed chicken and broccoli florets, mixing thoroughly to ensure even distribution throughout the dish.
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Prepare the Creamy Mixture: In a separate mixing bowl, combine the two cans of condensed cream of broccoli soup with one cup of milk. To this mixture, add one tablespoon of Italian-seasoned bread crumbs, one teaspoon of garlic powder, and 1/8 teaspoon of ground black pepper, blending until the mixture is homogeneous. Pour this creamy mixture over the rice, chicken, and broccoli in the casserole dish. Introduce half of the shredded Cheddar cheese to the mixture, stirring to ensure comprehensive integration.
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Final Assembly and Baking: Sprinkle the remaining half of the shredded Cheddar cheese evenly over the surface of the mixture in the casserole dish. Place the dish in the preheated oven, uncovered, and bake for approximately 30 minutes. The dish should be heated through and exhibit a bubbling surface with a lightly golden cheese topping. Upon completion of baking, allow the casserole to rest for approximately 5 minutes before serving to ensure stability and ease of serving.
