Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 cup (180g) long-grain rice, uncooked
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) milk (whole or 2%)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg (optional)
  • 3 cups (300g) shredded cheddar cheese, divided
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tbsp (28g) melted butter

Instructions:

  1. In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken, salt, pepper, and garlic powder. Cook until chicken is cooked through and lightly browned.
  3. Steam broccoli florets until tender-crisp (about 5-7 minutes). You can steam in a microwave-safe dish with a little water, or on the stovetop in a steamer basket.
  4. In the same skillet (wipe it clean first!), melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Add salt, pepper, and nutmeg (if using). Reduce heat to low and simmer for 2-3 minutes, until the sauce thickens. Remove from heat and stir in 2 cups of cheddar cheese until melted and smooth.
  5. In the baking dish, combine cooked rice, chicken, broccoli, and cheese sauce. Stir gently to combine.
  6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the casserole.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown. Let cool slightly before serving.