chicken casserole

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breast, cubed
• 1 tbsp Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Chicken Broth
• 1 (10.75 oz) can Condensed Cream of Mushroom Soup
• 1/2 cup Milk
• 1 cup Shredded Cheddar Cheese
• 1 cup Broccoli Florets, chopped
• 1/2 cup Cooked Rice
• 1/4 cup Bread Crumbs
• 1 tbsp Butter, melted

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through.
3. Add chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Pour in chicken broth and cream of mushroom soup. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Stir in milk and shredded cheddar cheese until cheese is melted and smooth.
6. Add cooked rice and chopped broccoli florets to the casserole mixture. Stir to combine.
7. Pour the mixture into the prepared baking dish.
8. In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over the top of the casserole.
9. Bake for 20-25 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.

Notes

• For a crispier topping, broil for the last 1-2 minutes, watching carefully to prevent burning.
• To soften the broccoli, blanch it in boiling water for 2-3 minutes before adding it to the casserole.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Use a 9x13 inch baking dish for even baking and easier serving.