Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cooked and shredded (approx. 3 cups shredded chicken)
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 head of broccoli, cut into florets (approx. 4 cups)
  • 1 cup (200g) uncooked long-grain rice (yields approx. 3 cups cooked)
  • 1 tbsp (15ml) butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (700ml) chicken broth
  • 1 cup (240ml) whole milk
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (113g) shredded cheddar cheese
  • 1/2 cup (55g) shredded parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook rice according to package directions. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened. Add minced garlic and sauté until fragrant. Add broccoli florets and cook until slightly tender-crisp. Set aside.
  4. Melt butter in the same skillet over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk, whisking constantly to prevent lumps. Bring to a simmer, stirring occasionally.
  5. Stir in dried thyme and garlic powder. Season with salt and pepper to taste. Continue to simmer, stirring occasionally, until the sauce has thickened slightly.
  6. In a large bowl, combine cooked rice, sautéed broccoli mixture, shredded chicken, and creamy sauce. Stir until well combined.
  7. Pour the chicken and rice mixture into the prepared baking dish.
  8. Sprinkle shredded cheddar cheese and parmesan cheese evenly over the top of the casserole.
  9. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
  10. Let the casserole cool for a few minutes before serving.