# Ingredients:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (approx. 10.5 oz)
→ Vegetables
02 - 2 cups broccoli florets (fresh or frozen, approx. 7 oz)
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)
→ Simple Sauce
07 - 1 can (10.5 oz) condensed cream of chicken soup (or equivalent homemade)
08 - 1 cup milk
09 - 1 cup shredded cheddar cheese, plus extra for topping
→ 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, for topping)
# Directions:
01 - Set oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook the chopped onion in a splash of oil until softened, about 3 to 4 minutes. Add minced garlic and sauté for an 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 cheese, salt, black pepper, and dried thyme until thoroughly combined.
04 - Transfer the mixture to the prepared baking dish and spread evenly.
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 aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking uncovered for 10 to 15 minutes, or until the rice is tender, the casserole bubbles, and the topping is golden.
08 - Allow the casserole to rest for 5 minutes before serving.
