Tender chicken, fresh broccoli, and fluffy rice baked together in a creamy, comforting dish.
# Ingredient list:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (approximately 10.5 oz)
→ 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)
# Cooking steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté the chopped onion in a splash of oil until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.
03 - In a large bowl, mix together 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 fully combined.
04 - Pour the mixture evenly into the prepared baking dish and spread to level the surface.
05 - If using, combine breadcrumbs with melted butter, then sprinkle 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 the foil and bake an additional 10 to 15 minutes, until the rice is tender, the casserole is bubbling, and the top is lightly browned.
08 - Allow the casserole to rest for 5 minutes before serving to set.
