Ingredients:

  • 1 lb boneless, skinless chicken breast, diced into ½-inch cubes
  • 1.5 cups uncooked long-grain white rice
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups low-sodium chicken broth
  • 0.5 cup whole milk
  • 1 tbsp melted butter
  • 1 tsp dried thyme
  • 3 cups fresh broccoli florets, chopped small
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with cooking spray.
  2. Spread the diced chicken breast and uncooked rice evenly across the bottom of the baking dish.
  3. Sprinkle garlic powder, salt, and pepper over the chicken and rice, tossing lightly to coat.
  4. In a medium bowl, whisk together the chicken broth, milk, melted butter, and dried thyme until fully emulsified.
  5. Slowly pour the liquid mixture over the chicken and rice.
  6. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  7. Remove the foil, stir in the chopped broccoli florets and half of the shredded cheddar cheese.
  8. Top the casserole with the remaining cheddar cheese.
  9. Bake uncovered for another 7–10 minutes until the cheese is bubbling.