Creamy Chicken and Broccoli Rice Bake: A Comforting One-Dish Delight

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little butter.
Cook the Rice:

In a medium pot, bring the chicken broth to a boil. Stir in the rice, reduce the heat, and cover. Let the rice simmer for about 15 minutes, or until the liquid is absorbed and the rice is cooked through.
Prepare the Broccoli:

While the rice is cooking, steam the broccoli florets until they are just tender, about 4-5 minutes. Drain and set aside.
Sauté the Onion and Garlic:

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Make the Creamy Sauce:

To the skillet with the onion and garlic, add the heavy cream, dried thyme, salt, and pepper. Stir well and bring to a simmer. Let it cook for 3-4 minutes to thicken slightly.
Assemble the Bake:

In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, and the creamy sauce mixture. Stir in both the cheddar cheese and Parmesan cheese, and mix until everything is evenly coated.
Transfer to Baking Dish:

Pour the mixture into the prepared baking dish and spread it out evenly.
Add Topping (Optional):

If you like a crunchy topping, sprinkle breadcrumbs evenly over the casserole. For a golden finish, you can also add a little extra shredded cheddar cheese on top.
Bake:

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly. If using breadcrumbs, they should be crispy and lightly browned.
Serve:

Let the casserole rest for 5 minutes before serving. Enjoy a creamy, cheesy, and satisfying meal!
Serving and Storage Tips: