Step 1

Place the chicken in a medium saucepan, large enough so that the chicken breast pieces fit side by side without overlapping. Cover the chicken with the chicken broth. Add the thyme and a pinch of salt.

Step 2

Start the chicken on high, as soon as the liquid starts to boil, lower the heat to medium-low and cover. Simmer gently for 20 minutes.

Step 3

Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F, if it’s not, cook another 5 minutes and check again. Remove the chicken breast from poaching liquid and set it on a cutting board to cool.

Step 4

Strain the cooking liquid using a mesh strainer and reserve it for the creamy sauce.

Step 5

When the chicken has cooled enough to handle, cut it into bite-sized cubes.

Step 6

Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and ½ teaspoon of salt, stir.

Step 7

Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir the rice, lower the heat to low and cover.

Step 8

Cook the rice on low for about 25 minutes or until done.

Step 9

Uncover the rice, fluff with a fork.

Step 10

Cook the mixed vegetables to package directions and drain thoroughly. Use the lowest cooking time suggested, or less. We did one minute less than the package instructions. Don’t overcook the vegetables so they hold their shape and texture in the casserole.

Step 11

Melt the butter in a non-stick skillet over medium heat. When the butter is melted, add the breadcrumbs. Stir, until the breadcrumbs are completely moistened with the butter. Remove from the skillet from the heat.

Step 12

Heat the cream of chicken soup, reserved chicken broth (from poaching the chicken) and the cheese in a large saucepan over medium-high heat. Stir the sauce with a whisk or fork until the cheese is melted and the sauce is smooth. Remove the pan from the heat.

Step 13

Before you build the casserole, preheat the oven to 375°F

Step 14

Add the rice, chicken, mixed vegetables and the creamy sauce to a large, oven-safe casserole dish or baking pan. Gently stir to combine well.

Step 15

Top with the breadcrumbs. Sprinkle them lightly over the top, don’t pack them down.

Step 16

Place the casserole dish on a baking sheet, just in case it bubbles over. Cover the casserole dish loosely with a piece of aluminum foil and bake for 30 minutes.

Step 17

Uncover and cook another 10-15 minutes until the breadcrumbs are a nice golden color and the edges are bubbly.

Step 18

Let the casserole rest for a few minutes before serving.