Creamy Chicken and Broccoli Casserole

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.

2.In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

3.Add the frozen chicken tenderloins to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside. The chicken will finish cooking in the oven.

4.In a large mixing bowl, combine the cream of chicken soup, cream of broccoli soup, broccoli cheese soup, chicken broth, dried thyme, black pepper, salt, and paprika. Whisk until smooth and well blended.

5.Add the instant brown rice, frozen broccoli florets, sautéed chicken, onions, and garlic to the soup mixture. Stir thoroughly to evenly distribute all ingredients.

6.Transfer the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded sharp cheddar cheese evenly over the top. If using, sprinkle the grated Parmesan cheese on top for an extra cheesy crust.

7.Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.

8.After 35 minutes, remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden brown and the rice is tender.

9.Remove from oven and let the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set for easier serving.

10.Serve warm, garnished with fresh parsley if desired, alongside a crisp green salad or crusty bread for a complete meal.