creamy lemon chicken, broccoli & rice casserole

YUM.  This is NOT that chicken and rice casserole with the cream of mushroom soup that everyone made in the 90's.  This is so lemony and garlicky and parmesan-y and creamy.  It was sooooo good.  Everyone cleaned their plates.

creamy lemon chicken, broccoli & rice casserole (eat yourself skinny)
1 tablespoon olive oil
1 tablespoon garlic, minced
1 3/4 cup chicken broth
1/2 cup heavy cream
juice of 1 lemon, or 2 tablespoons
1 teaspoon fresh thyme (I used dried)
1/2 teaspoon red pepper flakes
salt and pepper to taste
1 cup grated Parmesan cheese, divided
3/4 cup uncooked long grain white rice (I used instant brown rice)
2 cups broccoli florets 
1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces and seasoned with salt
1/3 cup breadcrumbs
lemon slices to garnish, if desired

Preheat oven to 375 degrees.  In a large skillet on medium heat, drizzle olive oil and saute the garlic for 1 minute until fragrant.  Add chicken broth, heavy cream, lemon juice, thyme, red pepper flakes and 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.  Mix in a 1/2 cup of Parmesan cheese and remove from heat.
In a large 9x13 casserole dish sprayed with cooking spray, combine broccoli, rice and chicken and pour sauce over the top making sure everything is coated.  Top with breadcrumbs and remaining Parmesan cheese.
Tightly cover the casserole with foil and bake for 35 minutes then remove the foil and bake an additional 10 minutes uncovered.
Let the casserole sit for 5 minutes before serving. (Garnish with lemon slices if desired.)