Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Cook rice in chicken broth according to package instructions; set aside.
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
Add broccoli to the skillet and cook until it is bright green and slightly tender, about 5 minutes. Remove from heat.
In a large bowl, combine the cooked rice, broccoli mixture, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste. Mix well.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
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