# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cut into 1-inch cubes
→ Vegetables
02 - 2 cups fresh broccoli florets (about 7 oz)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1¼ cups shredded sharp cheddar cheese (5 oz), divided
06 - ¾ cup sour cream (6 fl oz)
07 - ½ cup milk (4 fl oz)
08 - 2 tablespoons unsalted butter, melted
→ Pantry
09 - ½ teaspoon salt
10 - ¼ teaspoon ground black pepper
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon dried thyme
→ Topping
13 - ½ cup gluten-free or regular breadcrumbs (1.1 oz)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - In a large skillet over medium heat, sauté the chopped onion and minced garlic in 1 tablespoon of butter until softened, about 3 minutes.
03 - Add chicken cubes to the skillet and cook, stirring occasionally, until the chicken is just opaque but not fully cooked, about 4 to 5 minutes. Remove from heat.
04 - In a large bowl, whisk together sour cream, milk, 1 cup of shredded cheddar cheese, Dijon mustard, dried thyme, salt, and black pepper until smooth.
05 - Fold in the broccoli florets and the partially cooked chicken with onions and garlic until evenly combined.
06 - Spread the mixture evenly into the prepared baking dish.
07 - In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the remaining ¼ cup cheddar cheese evenly over the casserole, then distribute the breadcrumb mixture on top.
08 - Bake uncovered in the preheated oven for 30 to 35 minutes until bubbly and golden on top.
09 - Allow to rest for 5 minutes before serving.
