Preheat your oven to 350°F (175°C). In a large mixing bowl, combine shredded chicken, cooked rice, broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix until well combined. Pour into a greased 9x13 inch baking dish and bake for 25-30 minutes until bubbly and golden.

For the Beef and Potato Casserole, preheat your oven to 350°F (175°C). In a skillet, brown ground beef with chopped onion. Drain excess fat. In a bowl, combine cooked beef, diced potatoes, cream of mushroom soup, mozzarella cheese, salt, and pepper. Transfer to a greased baking dish and bake for 45-50 minutes until potatoes are tender.

For the Vegetable Lasagna Casserole, preheat your oven to 375°F (190°C). In a greased baking dish, layer cooked lasagna noodles, ricotta cheese, marinara sauce, mixed vegetables, and mozzarella cheese. Repeat layers and finish with noodles and sauce. Bake for 30-35 minutes until bubbly and golden.

For the Tuna Noodle Casserole, preheat your oven to 350°F (175°C). In a bowl, mix drained tuna, cooked egg noodles, frozen peas, cream of mushroom soup, milk, and cheddar cheese. Pour into a greased baking dish and bake for 25-30 minutes until heated through.

For the Mexican Quinoa Casserole, preheat your oven to 375°F (190°C). In a bowl, combine rinsed quinoa, vegetable broth, black beans, corn, salsa, cumin, and half of the shredded cheese. Pour into a greased baking dish and top with remaining cheese. Bake for 30-35 minutes until quinoa is cooked and cheese is melted.