For the cream of chicken soup*:
- 1/2 onion, diced (may substitute with 1 teaspoon onion powder)
- 3 cloves garlic, minced (may substitute with 1 teaspoon garlic powder)
- 3 tablespoons salted butter or ghee
- 3 tablespoons flour (we used this one for gluten-free)
- 2 1/2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups chicken broth
- 2 cups milk or full-fat coconut milk
For the casserole:
- 1 1/2 cups white rice
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 3/4 pound broccoli florets (about 5 cups)
- 1 cup shredded cheddar cheese