Ingredients:

  • 3 cups (450 g) cooked, shredded chicken breast or thigh
  • 3 cups (550 g) cooked long-grain white rice
  • 4 cups (500 g) fresh broccoli florets, lightly steamed and patted dry
  • 4 Tbsp (55 g) unsalted butter, divided
  • 1/2 cup (75 g) yellow onion, finely diced
  • 2 cloves (10 g) garlic, minced
  • 4 Tbsp (30 g) all-purpose flour
  • 1 cup (240 ml) low sodium chicken stock, warmed
  • 2 cups (480 ml) whole milk, warmed
  • 1 cup (120 g) sharp Cheddar cheese, shredded (3/4 cup for sauce, 1/4 cup for topping)
  • 2 oz (60 g) cream cheese, cubed
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 cup (50 g) Panko breadcrumbs
  • Salt and black pepper to taste
  • 1 Tbsp (5 g) fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish. Ensure rice, shredded chicken, and tender-crisp broccoli are prepared and ready.
  2. Sauté Aromatics: In a large saucepan, melt 4 Tbsp of butter over medium heat. Add the diced onion and sauté until softened (3–4 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Make the Roux: Sprinkle the 4 Tbsp of flour over the butter/onion mixture. Cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste.
  4. Whisk in Liquids: Slowly and gradually whisk in the warmed chicken stock until smooth. Then, gradually whisk in the warmed milk, ensuring no lumps form.
  5. Thicken and Season: Bring the sauce to a gentle simmer, stirring frequently, until it thickens sufficiently to coat the back of a spoon (about 5–7 minutes). Reduce heat to low.
  6. Finish the Sauce: Stir in the cubed cream cheese, Dijon mustard, and 3/4 cup (90g) of the Cheddar cheese until fully melted and smooth. Season generously with salt and pepper.
  7. Combine Filling: Remove the saucepan from the heat. Gently fold the cooked rice, shredded chicken, and steamed broccoli into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared casserole dish.
  8. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup (30g) of Cheddar cheese, and the 2 Tbsp of melted butter. Toss to coat the Panko thoroughly.
  9. Top and Bake: Sprinkle the breadcrumb mixture evenly over the casserole filling. Bake for 35–40 minutes, or until the filling is bubbling hot and the topping is deeply golden brown.
  10. Rest and Serve: Remove from the oven and allow the casserole to rest for a mandatory 10 minutes before garnishing with parsley and serving piping hot.