# Components:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (approximately 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
→ 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)
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté the finely chopped onion in a splash of oil until soft, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.
03 - In a large bowl, mix together the cooked chicken, broccoli florets, sautéed onion and garlic, uncooked rice, chicken broth, condensed cream of chicken soup, milk, shredded cheddar cheese, salt, black pepper, and dried thyme until evenly incorporated.
04 - Pour the mixture into the prepared baking dish and spread it out evenly.
05 - If using, combine breadcrumbs with melted butter and sprinkle evenly over the casserole. Add extra shredded cheddar cheese on top if desired.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking for an additional 10 to 15 minutes until the rice is tender, the casserole is bubbly, and the topping is golden brown.
08 - Allow the casserole to rest for 5 minutes before serving.
