# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups broccoli florets, fresh or frozen
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Grains
05 - 1 cup long-grain white rice, uncooked
06 - 2 cups low-sodium chicken broth or vegetable broth
→ Sauce
07 - 1 can (10.5 oz) condensed cream of chicken soup or homemade equivalent
08 - 1 cup milk
09 - 1 cup shredded cheddar cheese
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
→ Topping (optional)
13 - 1/2 cup breadcrumbs
14 - 2 tablespoons melted butter
15 - Extra shredded cheddar cheese for topping
# Method Steps:
01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté the chopped onion with a splash of oil until softened, approximately 3 to 4 minutes. Add minced garlic and cook for one additional minute.
03 - In a large bowl, mix cooked chicken, broccoli florets, sautéed onion and garlic, uncooked rice, chicken broth, condensed soup, milk, shredded cheddar, salt, pepper, and thyme until evenly combined.
04 - Transfer the mixture to the prepared baking dish and spread uniformly.
05 - If desired, mix breadcrumbs with melted butter and sprinkle over the casserole. Top with additional shredded cheddar cheese if preferred.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes more or until the rice is tender, casserole bubbles, and the surface turns golden brown.
08 - Allow the dish to rest for 5 minutes before serving to set.
