# Components:
→ 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
→ 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
→ 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)
# Method:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté the onion in a splash of oil until soft, 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 thyme until evenly incorporated.
04 - Transfer mixture into the prepared baking dish and spread evenly.
05 - If desired, combine breadcrumbs with melted butter and sprinkle over the casserole. Top with extra shredded cheddar cheese if preferred.
06 - Cover tightly with foil and bake for 30 minutes in preheated oven.
07 - Remove foil and bake for an additional 10 to 15 minutes until rice is tender, casserole is bubbling, and top is golden brown.
08 - Allow casserole to rest for 5 minutes before serving.
