# 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, for topping)
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or butter.
02 - In a large skillet over medium heat, sauté the finely 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 soup, milk, shredded cheddar cheese, salt, black pepper, and dried thyme until thoroughly incorporated.
04 - Pour the combined mixture into the prepared baking dish, spreading it evenly.
05 - If using, combine breadcrumbs with melted butter, sprinkle over the casserole, and top with additional shredded cheddar cheese as desired.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil and bake for an additional 10 to 15 minutes until the rice is tender, casserole is bubbling, and the topping is golden brown.
08 - Allow the casserole to rest for 5 minutes before serving to set.
