Easy Cheesy Broccoli Chicken Casserole

I don't like to make a rue. For anything. Ever. So, I developed this easy recipe for a broccoli and chicken casserole.

INGREDIENTS:
6 small boneless, skinless chicken breasts or 4 large
1 large crown of fresh broccoli (makes close to 2 cups when cooked)
1 can Cream of Chicken or Cream of Broccoli (98% fat free/lower sodium)
2% milk
2 cups shredded sharp cheddar cheese
1/2 cup Panko bread crumbs
2 tsp ground sage (approximately)
1/2 tbsp each of garlic powder and thyme (approximately)
Salt & Pepper

DIRECTIONS:
1. Boil chicken in large pot of salted water til done and remove from heat and pot

2. Cut broccoli into florets and blanch or steam until it starts getting soft, and then remove from heat and drain

3. Put soup into a saucepan with a can of milk (as can's directions show)

4. After soup and milk combine and are warm, add all spices except salt, and then, gradually stir in the cheddar til melted

5. Once chicken and broccoli cool, chop them both and place in a mixing bowl - add a small amount of salt, maybe a tsp or two

6. Pour soup in the mixing bowl and stir to combine all ingredients

7. Pour broccoli-chicken-soup mixture into a baking dish

8. Sprinkle Panko crumbs evenly over the top

9. Bake approximately 20-25 minutes at 425 & let it set and cool for about 10 minutes before eating

10. Serve alone or with rice or pasta

Ryan ate the casserole with orzo pasta, but I was happy to just enjoy the cheesy deliciousness by itself.