Start by poaching the chicken. In a medium saucepan, place the chicken breast in a single layer and cover with chicken broth. Toss in the thyme and a pinch of salt. Bring the broth to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Make sure the thickest part of the chicken reaches at least 165°F; if not, let it cook for another 5 minutes. Once done, remove the chicken and let it cool.

After cooling, chop the chicken into bite-sized pieces, and strain the broth for later use in the sauce.

Next, cook the rice. In a pot, bring the water to boil. When boiling, stir in the rice and ½ teaspoon of salt. Boil uncovered for about 5-7 minutes until most of the water is absorbed, then reduce the heat to low, cover, and cook for another 25 minutes. Fluff the rice with a fork after cooking.

Now, cook the mixed vegetables according to the package instructions, but be careful not to overcook them—one minute less is usually just right!

For the breadcrumb topping, melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until fully combined. Set it aside.

To create the creamy sauce, warm the cream of chicken soup, reserved chicken broth, and cheese in a larger saucepan over medium-high heat. Stir until the cheese is melted and the mixture is smooth, then take it off the heat.

Time to assemble! Preheat your oven to 375°F. In a large, oven-safe casserole dish, combine the rice, chicken, mixed vegetables, and creamy sauce. Stir gently to mix everything well, then sprinkle the breadcrumb topping over the top.

Place the casserole dish on a baking sheet to catch any drips, cover loosely with foil, and bake for 30 minutes. Afterwards, uncover and bake for an additional 10-15 minutes until the breadcrumbs turn golden brown and bubbling.

Let it rest for a few minutes before digging in. Enjoy!