# Ingredient List:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes (approximately 1.1 lbs)
→ Vegetables
02 - 2 cups fresh broccoli florets (approximately 7 oz)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 1/4 cups shredded sharp cheddar cheese, divided (5 oz)
06 - 3/4 cup sour cream (6 fl oz)
07 - 1/2 cup milk (4 fl oz)
08 - 2 tablespoons unsalted butter, melted
→ Pantry
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon dried thyme
→ Topping
13 - 1/2 cup gluten-free or regular breadcrumbs (1 oz)
# Directions:
01 - Set the oven to 400°F and lightly grease a 9x13 inch baking dish.
02 - In a large skillet over medium heat, sauté onion and garlic in 1 tablespoon of butter until softened, about 3 minutes.
03 - Add chicken cubes to the skillet and cook, stirring frequently, until they turn opaque but are not fully cooked, approximately 4 to 5 minutes. Remove from heat.
04 - Whisk together sour cream, milk, 1 cup shredded cheddar, Dijon mustard, dried thyme, salt, and black pepper in a large mixing bowl.
05 - Fold in broccoli florets and the partially cooked chicken mixture into the sauce until evenly mixed.
06 - Evenly spread the mixture into the prepared baking dish.
07 - Combine breadcrumbs with melted butter and sprinkle over the casserole along with the remaining 1/4 cup cheddar cheese.
08 - Bake uncovered for 30 to 35 minutes until bubbly and golden on top.
09 - Allow the dish to stand for 5 minutes before serving.
