# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 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 (about 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 (about 1 oz)
13 - 2 tablespoons unsalted butter, melted
# Cooking Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - In a large skillet over medium heat, melt 1 tablespoon butter and sauté onion and garlic until softened, approximately 3 minutes.
03 - Add the cubed chicken to the skillet and cook, stirring frequently, until the exterior turns opaque but the chicken is not fully cooked, about 4 to 5 minutes. Remove from heat.
04 - Whisk together sour cream, milk, 1 cup of shredded cheddar, Dijon mustard, dried thyme, salt, and black pepper in a large bowl.
05 - Fold the broccoli florets and the partially cooked chicken mixture into the dairy mixture until evenly combined.
06 - Transfer the combined mixture into the prepared baking dish, spreading evenly.
07 - Mix breadcrumbs with melted butter in a small bowl. Sprinkle the remaining 1/4 cup 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 is golden brown.
09 - Allow the casserole to rest for 5 minutes before serving.
