Ingredients

• Boneless, skinless chicken breasts - 1 pound
• Broccoli florets - 4 cups
• Cheddar cheese, shredded - 2 cups
• Cream of chicken soup - 1 can (10.5 ounces)
• Milk - 1 cup
• Butter - 2 tablespoons
• Onion, chopped - 1 medium
• Garlic, minced - 2 cloves
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Cooked rice - 2 cups
• Breadcrumbs - ½ cup

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.

3. 3.

   Add chicken breasts to the skillet and cook until no longer pink, about 6-7 minutes per side. Remove and let cool, then cut into bite-sized pieces.

4. 4.

   In a large mixing bowl, combine cream of chicken soup, milk, salt, and black pepper. Stir in cooked chicken, broccoli florets, cooked rice, and 1 1/2 cups of shredded cheddar cheese.

5. 5.

   Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle remaining cheddar cheese and breadcrumbs evenly on top.

6. 6.

   Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

7. 7.

   Let cool for a few minutes before serving.

Nutritional Facts