Preheat the oven to 350°F (175°C).
Place chopped broccoli and cooked rice in a large bowl and set aside.
In a medium saucepan over medium heat, mix both condensed soups with chicken broth. Gradually stir in 1 cup shredded cheese, cream cheese, minced garlic, onion powder, and butter. Cook until well combined and melted.
Pour this mixture over the broccoli and rice and mix until combined.
Pour into a 9×13 baking dish and top with remaining cheddar cheese.
Cover and bake for 40 minutes. Remove foil and bake for an additional 5-10 minutes or until light browned and bubbly.
Notes
Make a freezer meal. Assemble the broccoli & rice casserole, wrap it tightly with plastic wrap, and again with foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge and bake as directed.
Note that when glass or Pyrex goes from one extreme temperature (freezer) to another extreme temperature (hot oven) it can crack. Thaw the casserole before placing it in the oven.
Make ahead of time. Assemble the casserole and store it covered in the refrigerator for 1-2 days. Let it sit on the counter for 20 minutes before baking. Add the breadcrumb topping right before baking.
STORE. Store in one airtight container or divide into convenient individual containers in the fridge for 3-4 days or in the freezer for 4-6 weeks. Reheat in the microwave.
