# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
→ Vegetables
02 - 2 cups fresh broccoli florets
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 1/4 cups shredded sharp cheddar cheese, divided
06 - 3/4 cup sour cream
07 - 1/2 cup milk
→ 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
13 - 2 tablespoons unsalted butter, melted
# How To Make It:
01 - Preheat 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 butter until softened, about 3 minutes.
03 - Add chicken cubes and cook, stirring, until 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 cheddar, Dijon mustard, thyme, salt, and pepper.
05 - Fold broccoli florets and partially cooked chicken mixture into the creamy base until evenly mixed.
06 - Spread the combined mixture evenly in the prepared baking dish.
07 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle the remaining 1/4 cup cheddar cheese and breadcrumb mixture evenly over the casserole surface.
08 - Bake uncovered for 30 to 35 minutes until bubbly and golden brown on top.
09 - Let the dish rest for 5 minutes to set before serving.
