# What You'll Need:
→ 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 - 1 1/4 cups shredded sharp cheddar cheese (5 oz), divided
06 - 3/4 cup sour cream (6 fl oz)
07 - 1/2 cup milk (4 fl oz)
→ Pantry
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon dried thyme
→ Topping
12 - 1/2 cup gluten-free or regular breadcrumbs (1.1 oz)
13 - 2 tablespoons unsalted butter, melted
# 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 onion and garlic in 1 tablespoon of butter until softened, approximately 3 minutes.
03 - Add the cubed chicken to the skillet and cook, stirring frequently, until the exterior is 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 pepper.
05 - Fold the broccoli florets and the partially cooked chicken mixture into the creamy sauce until evenly combined.
06 - Spread the combined mixture uniformly into the prepared baking dish.
07 - In a small bowl, combine the breadcrumbs with melted butter. Sprinkle the remaining 1/4 cup shredded cheddar cheese and the breadcrumb mixture evenly over the top of the casserole.
08 - Bake uncovered for 30 to 35 minutes until the casserole is bubbly and the topping has turned golden brown.
09 - Allow the dish to rest for 5 minutes before serving.
