Chicken and broccoli cauliflower rice casserole - TK

Ingredients

• 10 1/2 ounce can cream of mushroom soup (I love Pacific brand)
• 1 can (use the soup can) milk (I use unsweetened coconut milk for creaminess)
• 2 tablespoons butter, melted
• 8 ounces frozen chopped broccoli, mostly thawed
• 12 ounces frozen cauliflower rice, mostly thawed
• 1 minced shallot (or 1/4 of a red onion, minced)
• 1 clove garlic, minced
• 2 cups shredded chicken (I use a rotisserie chicken for a fabulous shortcut)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 8 ounces shredded cheese (I like goat's milk cheddar)
• 1 teaspoon aleppo chili flake (or other chili flake), optional
• Small amount of butter or oil to grease the casserole dish