I love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. —Jena Coffey, Sunset Hills, Missouri

"I love to try new recipes, and this chicken and vegetable combo passed my family's taste test," reports Debbie Kokes of Tabor, South Dakota. "If there are leftovers, I package them for my husband to reheat in the microwave."

Ingredients: 2 cups cooked chicken, shredded or cubed (rotisserie or leftover chicken works great) 2 cups cooked rice (brown or white) 1 cup broccoli florets, steamed 1/2 cup chopped red bell pepper 1/2 cup chopped green onions 1 cup cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1 cup sour cream 1 can (10.5 oz) cream of chicken soup 1/2 cup mayonnaise 1 tsp garlic powder 1 tsp onion powder Salt and pepper to taste 1/4 cup breadcrumbs (optional for topping) 1 tbsp olive oil…

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