A creamy blend of chicken, broccoli, and rice baked with cheddar for a hearty, budget-friendly dinner.
# What You’ll 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 additional 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:
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 small amount of oil until softened, approximately 3 to 4 minutes. Add minced garlic and cook for 1 additional 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 evenly combined.
04 - Pour the mixture evenly into the prepared baking dish and spread smooth.
05 - If desired, mix breadcrumbs with melted butter and sprinkle over the casserole. Optionally top with additional cheddar cheese.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes more, 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 to set.
