Ingredients:

  • 1 cup (200g) long-grain rice, uncooked (such as basmati or jasmine)
  • 2 cups (475ml) chicken broth or water
  • 1/2 teaspoon salt
  • 1 tablespoon (15ml) olive oil (optional, for fluffier rice)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1/2 cup (120ml) chicken broth or water (for steaming broccoli)
  • 1/4 cup (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) milk (whole or 2%)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 3 cups (300g) shredded cheddar cheese, divided (sharp or medium)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) melted butter

Instructions:

  1. Cook the Rice: Combine rice, chicken broth/water, salt, and optional olive oil in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
  2. Prepare Chicken & Broccoli: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add chicken, salt, and pepper. Cook until chicken is cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  3. Steam Broccoli: Add broccoli florets and chicken broth to the same skillet. Cover and steam until broccoli is tender-crisp, about 5-7 minutes. Drain any excess liquid.
  4. Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly (this is your roux!). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat to low. Stir in salt, pepper, and nutmeg (if using). Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth.
  5. Assemble the Casserole: In a large bowl, combine cooked rice, cooked chicken, steamed broccoli, and cheese sauce. Stir to combine.
  6. Transfer to Baking Dish: Pour the mixture into the prepared 9x13 inch baking dish.
  7. Add Topping (Optional): In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the casserole.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.