Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp (15ml) olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (185g) long-grain rice, uncooked
  • 2 cups (475ml) chicken broth
  • 1 large head of broccoli (about 1 lb/450g), cut into florets
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 8 oz (225g) sharp cheddar cheese, shredded
  • 4 oz (110g) Monterey Jack cheese, shredded
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tbsp (28g) melted butter

Instructions:

  1. Sauté shredded chicken in olive oil with garlic and onion powder until heated through and slightly browned. Season with salt and pepper. Set aside.
  2. Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid is absorbed (about 18 minutes).
  3. Steam broccoli florets until tender-crisp (about 5-7 minutes). Alternatively, microwave with a little water for 3-4 minutes.
  4. Melt butter in a saucepan. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Simmer until thickened (about 2-3 minutes). Remove from heat and stir in salt, nutmeg, cheddar cheese, and Monterey Jack cheese until melted and smooth.
  5. Combine cooked chicken, cooked rice, steamed broccoli, and cheese sauce in a large bowl. Mix well.
  6. Pour mixture into a greased 9x13 inch baking dish.
  7. Combine panko breadcrumbs and melted butter. Sprinkle over the casserole.
  8. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes before serving.