You can’t go wrong with a casserole that contains cheese. That’s what I thought after viewing this recipe recently on a Facebook friend’s news feed.

I had all the ingredients on hand except for the sour cream, so it was a no-brainer. The only substitution was six Gray (Hungarian) Partridge breasts in pl the chicken.

I couldn’t have been more pleased with the outcome. It was so pleasing that I had to have two helpings.

• Broccoli, Rice, Cheese and Chicken Casserole
  4 cups broccoli florets (fresh or frozen)
  2 cups chicken
  2 cups cooked rice
  2 cups shredded cheddar cheese
  1 10.5-ounce can condensed cream of mushroom soup
  1 teaspoon Italian seasoning
  ½ cup mayonnaise
  ½ cup sour cream
  ¼ cup milk
  1 small onion, finely chopped
  2 cloves garlic, minced
  1 teaspoon salt
  ½ teaspoon black pepper
  ½ teaspoon paprika
  Preheat your oven to 350 degrees. Grease a 9-by13-inch baking dish.
  Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
  Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set aside.
  If using fresh broccoli, steam or boil it until tender, about 5 minutes. If using frozen broccoli, cook according to the package instructions. Drain and set aside.
  In a large mixing bowl, combine chicken, cream of mushroom soup, mayonnaise, sour cream, milk, chopped onion, minced garlic, salt, black pepper and paprika. Mix well.
  Add the cooked rice, 1½ cups of the shredded cheese and the cooked broccoli to the mixture. Stir until everything is evenly combined.
  Pour the mixture into the prepared baking dish. Spread it out evenly.
  Sprinkle the remaining ½ cup of shredded cheese on top.
  Bake in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly and the top is golden brown.
  Remove from the oven and let it cool slightly before serving.