In a greased 13x9 baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese.
Sprinkle with remaining 1/2 cup grated cheddar cheese.
Top with crushed Corn Flakes and drizzle with melted butter.
Bake until bubbly and the cheese is melted. 30-35 minutes.
We use a rotisserie chicken for this meal, but you can use any leftover chicken or cook up some chicken breasts fresh for this dinner.
To make this dinner ahead, assemble the entire thing except for the topping. Store it covered in the refrigerator for up to 2 days. Take it out of the fridge 30 minutes before baking. Add the topping and bake.
Frozen or fresh broccoli work for this recipe. We do suggest cutting the broccoli into bite sized pieces if you have children or other family members that may have trouble eating the larger florets.