Ingredients:

  • 1 ½ cups uncooked Long-Grain White Rice
  • 3 cups shredded or cubed Cooked Chicken (Breast or Thigh)
  • 4 cups Fresh Broccoli Florets, steamed or lightly blanched
  • 4 Tbsp Unsalted Butter (for the roux)
  • ¼ cup All-Purpose (Plain) Flour
  • 1 cup warmed Low-Sodium Chicken Stock
  • 2 cups warmed Whole (Full-Fat) Milk
  • 2 ½ cups grated Sharp Cheddar Cheese (divided)
  • 1 tsp Dijon Mustard
  • ¼ tsp Ground Nutmeg
  • 1 tsp Kosher Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper (or to taste)
  • ½ cup Panko Breadcrumbs
  • 2 Tbsp Melted Unsalted Butter (for the topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (3-litre) casserole dish.
  2. Cook the rice until just tender. Steam or blanch the broccoli florets for 3 minutes until bright green and tender-crisp (al dente). Drain thoroughly. In the prepared casserole dish, gently combine the cooked rice, cooked chicken, and blanched broccoli. Set aside.
  3. Make the Roux: In a large saucepan over medium heat, melt the 4 Tbsp of butter. Add the flour and whisk constantly for 1–2 minutes until a smooth paste (roux) forms and smells slightly nutty.
  4. Slowly pour in the warm chicken stock, whisking continuously to prevent lumps. Once incorporated, slowly whisk in the warm milk.
  5. Increase heat slightly and bring the mixture to a gentle simmer, stirring constantly. Cook until the sauce is thick enough to coat the back of a spoon (about 5-7 minutes).
  6. Finish the Mornay: Remove the pan from the heat. Stir in 2 cups of the grated cheddar cheese, the Dijon mustard, nutmeg, salt, and pepper until the cheese is fully melted and the sauce is smooth and glossy. Taste and adjust seasoning.
  7. Pour the entire cheese sauce mixture over the rice, chicken, and broccoli base in the casserole dish. Gently fold everything together until all ingredients are evenly coated.
  8. Prepare Topping: In a small bowl, toss the panko breadcrumbs with the 2 Tbsp melted butter and the reserved ½ cup of cheddar cheese.
  9. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 30–35 minutes, or until the sauce is bubbling hot and the topping is golden brown and crisp.
  10. Remove from the oven and allow the casserole to rest for 10 minutes before serving. This crucial step helps the sauce set properly, preventing a watery result.