Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 1/2 cups Warmed Whole Milk
  • 1/2 cup Low-Sodium Chicken Stock
  • 2 cups Sharp Cheddar Cheese, grated (divided)
  • 1 tsp Dijon Mustard
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Pinch Nutmeg
  • 3 cups Cooked Long-Grain Rice
  • 3 cups Cooked Chicken, shredded or cubed
  • 4 cups Fresh Broccoli Florets, lightly steamed
  • 1/2 medium Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup Panko Breadcrumbs
  • 1 Tbsp Melted Butter

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Finely dice the onion and mince the garlic. Lightly steam or blanch the broccoli florets for 3 minutes until tender-crisp. Immediately plunge them into ice water to stop cooking, then drain well.
  3. In a large bowl, gently mix the cooked rice, shredded chicken, prepared broccoli florets, diced onion, and minced garlic. Set aside.
  4. Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the 1 Tbsp of melted butter. Set aside.
  5. Make the Roux: In a medium saucepan, melt 4 Tbsp butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the roux is smooth and smells nutty (do not allow it to brown).
  6. Create the Béchamel Base: Slowly whisk in the warmed milk, a splash at a time, ensuring each addition is fully incorporated. Continue whisking until the sauce is smooth and thick enough to coat the back of a spoon (about 5-7 minutes).
  7. Finish the Sauce: Remove the pan from the heat. Stir in the chicken stock, Dijon mustard, nutmeg, salt, and pepper. Then, stir in 1 1/2 cups of the grated sharp cheddar cheese until fully melted and smooth. Taste and adjust seasoning.
  8. Pour the hot cheese sauce over the prepared chicken, rice, and broccoli mixture in the large bowl. Gently fold everything together until the ingredients are evenly coated. Do not overmix.
  9. Transfer the mixture to the prepared casserole dish, spreading it into an even layer.
  10. Top and Finish: Sprinkle the surface evenly with the remaining 1/2 cup of reserved cheddar cheese, followed by the buttered Panko breadcrumbs.
  11. Bake for 25–30 minutes, or until the casserole is hot and bubbling around the edges, and the topping is golden brown and crisp.
  12. Allow the casserole to rest for 5-10 minutes before serving. This allows the sauce to set up slightly.