Creamy Chicken and Broccoli Bake

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook for 5-7 minutes, or until lightly browned and cooked through. Remove chicken from skillet and set aside.

In the same skillet, add broccoli florets and cook for 3-5 minutes, stirring occasionally, until slightly tender-crisp. If using frozen broccoli, cook until thawed and heated through.

In a large bowl, whisk together cream of chicken soup, milk, 1/2 cup of shredded cheddar cheese, garlic powder, and black pepper until smooth.

Stir the cooked chicken and broccoli into the soup mixture. Pour the entire mixture into the prepared baking dish.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.