My family couldn’t stop talking about how good this was. I’ll make a bigger batch next time!

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked rice and shredded chicken.

Add the cream of chicken soup, sour cream, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, dried parsley, black pepper, and salt. Mix well until all ingredients are evenly distributed.

Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.

In a small bowl, mix the breadcrumbs with melted butter until the crumbs are coated.

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for a few minutes before serving.

For a twist, try adding a cup of steamed broccoli or some sautéed mushrooms to the casserole mixture before baking. You can also switch up the cheeses; consider using Monterey Jack for a milder flavor or a spicy pepper jack for a little kick. For a gluten-free version, use gluten-free breadcrumbs and ensure your soup is gluten-free as well. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.