Tender chicken, broccoli, and rice baked in a creamy, cheesy sauce for a warm family meal.
# What You'll Need:
→ 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, 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté onion in a splash of oil until softened, about 3 to 4 minutes. Add garlic and cook for an additional minute.
03 - In a large bowl, mix cooked chicken, broccoli florets, sautéed onion and garlic, uncooked rice, chicken broth, condensed cream of chicken soup, milk, shredded cheddar, salt, pepper, and thyme until evenly combined.
04 - Pour mixture into prepared baking dish and spread evenly.
05 - If using, stir breadcrumbs with melted butter and sprinkle over casserole. Add extra shredded cheddar on top if desired.
06 - Cover casserole tightly with aluminum foil and bake for 30 minutes.
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 - Let casserole rest for 5 minutes before serving to allow flavors to meld.
