# Components:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (approximately 10.5 oz)
→ Vegetables
02 - 2 cups broccoli florets (fresh or frozen, approximately 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)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat a splash of oil in a large skillet over medium heat. Sauté the finely chopped onion 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 cheese, salt, black pepper, and dried thyme until evenly incorporated.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - If desired, combine breadcrumbs with melted butter and sprinkle over the top. Add extra shredded cheddar cheese as preferred.
06 - Cover the dish tightly with aluminum foil. Bake for 30 minutes, then remove the foil and continue baking for an additional 10 to 15 minutes, until the rice is tender, the casserole is bubbling, and the top is golden brown.
07 - Let rest for 5 minutes before serving to allow the dish to set.
