# 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
→ Simple Sauce
07 - 1 can (10.5 oz) condensed cream of chicken soup
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
13 - 1/2 cup breadcrumbs (optional)
14 - 2 tablespoons melted butter (optional)
# Directions:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Heat a splash of oil in a skillet over medium heat and cook chopped onion until soft, approximately 3-4 minutes. Add minced garlic and sauté for 1 minute more.
03 - In a large bowl, mix cooked chicken, broccoli florets, sautéed onion and garlic, uncooked rice, chicken broth, condensed soup, milk, cheddar cheese, salt, pepper, and thyme until well blended.
04 - Pour the mixture evenly into the prepared baking dish.
05 - If desired, combine breadcrumbs with melted butter and sprinkle over the casserole. Add extra shredded cheddar cheese on top if preferred.
06 - Cover the dish tightly with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10-15 minutes until rice is tender, casserole is bubbling, and topping is golden.
08 - Allow to rest for 5 minutes before portioning and serving.
