Step 1

Preheat Oven: Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.

Step 2

Prepare Rice: Cook the rice according to instructions, substituting water with chicken broth and adding 1 teaspoon each of garlic powder and onion powder for extra flavor.

Step 3

Steam Broccoli: While the rice is cooking, steam the frozen broccoli until just tender, then chop up into bite sized pieces and set aside. This can be done in the microwave or on the stove.

Step 4

Mix Soups and Milk: In a large mixing bowl, whisk together the Cheddar Cheese Soup, Cream of Chicken with Herbs Soup, and milk. Add 1 teaspoon each of garlic powder and onion powder. Stir until well blended. Season with salt, pepper, to taste.

Step 5

Combine Ingredients: To the soup mixture, add the cooked rice, steamed broccoli, half of the shredded smoked Gouda, and half of the sharp Cheddar cheese. If using shredded rotisserie chicken, fold it in now.

Step 6

Assemble Casserole: Transfer the mixture to the prepared baking dish. Smooth the top with a spatula.

Step 7

Add Cheese Topping: Sprinkle the remaining smoked Gouda and sharp Cheddar cheese evenly over the top of the casserole.

Step 8

Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the cheese is bubbly and golden brown on top.

Step 9

Rest and Serve: Allow the casserole to sit for about 5 minutes after removing it from the oven. This rest period helps the casserole set, making it easier to serve.