# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (about 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 uncooked long-grain white rice
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
# How to Make It:
01 - Preheat the oven to 375°F. 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 the 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 soup, milk, cheddar cheese, salt, pepper, and dried thyme until evenly combined.
04 - Pour the mixture into the prepared baking dish and spread it into an even layer.
05 - If using, combine breadcrumbs with melted butter and sprinkle over the casserole. Add extra shredded cheddar cheese on top if desired.
06 - Cover the baking dish tightly with foil and bake for 30 minutes.
07 - Remove the foil and bake an additional 10 to 15 minutes, or until the rice is tender, the casserole bubbles, and the top is golden brown.
08 - Allow the casserole to rest for 5 minutes before serving.
