chicken broccoli casserole

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 10 oz frozen broccoli florets
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tbsp butter, melted

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Season with salt and pepper.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in frozen broccoli and cook for 3-4 minutes until tender-crisp.
5. Pour in cream of mushroom soup and milk. Bring to a simmer, stirring to combine.
6. Remove from heat and stir in 1/4 cup of cheddar cheese. Stir until melted and smooth.
7. Pour the mixture into a 9x13 inch baking dish.
8. Top with remaining 1/4 cup cheddar cheese and breadcrumbs.
9. Bake for 20-25 minutes, or until bubbly and golden brown.

Notes

• For a crispier topping, sprinkle with a little extra melted butter before baking.
• To thaw frozen broccoli quickly, place in a colander and run cold water over it for 5-10 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Consider adding 1/2 cup of sliced mushrooms for extra flavor.