A comforting blend of chicken, broccoli, and rice baked with creamy sauce and melted cheddar cheese.
# Components:
→ 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 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
→ 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)
# Directions:
01 - Preheat 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 small amount of oil until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional 1 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 cheese, salt, black pepper, and dried thyme until well incorporated.
04 - Pour the mixture evenly into the prepared baking dish.
05 - If using, combine breadcrumbs with melted butter and sprinkle over the casserole. Optionally, add extra cheddar cheese on top.
06 - Cover dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 to 15 minutes, until the rice is tender, the casserole is bubbling, and the topping is golden brown.
07 - Allow casserole to rest for 5 minutes before serving.
