# Components:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (about 10.5 oz)
→ Vegetables
02 - 2 cups broccoli florets, fresh or frozen (about 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 homemade equivalent
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 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté the finely chopped onion in a little oil until softened, about 3 to 4 minutes. Add minced garlic and cook for 1 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 dried thyme until thoroughly combined.
04 - Pour the mixture evenly into the prepared baking dish, spreading to level the surface.
05 - If desired, combine 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 bake uncovered for another 10 to 15 minutes, until rice is tender, casserole is bubbling, and the top is golden brown.
08 - Allow the casserole to rest for 5 minutes before serving to set.
