Preheat your oven to 375°F (190°C). If you’ll bake the casserole, this gives you a nicely browned top and a warm finish throughout.

In a large bowl, combine the shredded chicken, broccoli, cream of chicken soup, sour cream, milk, and garlic powder. Stir until everything is evenly coated. If you’re using rice or pasta, fold it in now so the whole dish stays cohesive.

Sprinkle in about half of the shredded cheddar and fold gently to distribute the cheese without breaking up the chunks of broccoli.

Season with salt and pepper to taste. A pinch of paprika or a few red pepper flakes can add a subtle warmth if you like a little kick.

Spoon the mixture into a greased baking dish. Top with the remaining cheddar cheese so the surface looks inviting and pooly with melted cheese.

Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese on top is melted and lightly golden. If you want a crisper top, broil for 1–2 minutes at the end, keeping a careful eye so it doesn’t burn.

Let it rest for 5 minutes before serving. This helps the filling set a touch, making servings cleaner and less prone to spilling.