# What you need:
→ 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, plus extra for topping
→ Seasonings
10 - ½ teaspoon salt
11 - ¼ teaspoon ground black pepper
12 - ½ teaspoon dried thyme (optional)
→ Topping
13 - ½ cup breadcrumbs (optional)
14 - 2 tablespoons melted butter (optional)
# How to make it:
01 - Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook chopped onion in a splash of oil until softened, about 3 to 4 minutes. Add minced garlic and sauté 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 the mixture to the prepared baking dish and spread evenly.
05 - If desired, combine breadcrumbs with melted butter and sprinkle over the dish. Top with additional shredded cheddar cheese as preferred.
06 - Cover dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes more, or until rice is tender, casserole is bubbling, and top is golden brown.
08 - Allow casserole to stand for 5 minutes before serving to set.
