Ingredients:

  • cups cooked, shredded chicken (about 1 lb)
  • cups cooked long-grain white rice
  • cups fresh broccoli florets
  • cup unsalted butter
  • Tbsp all-purpose flour
  • 1/2 cups whole milk or 2% milk
  • cup low-sodium chicken broth
  • tsp Dijon mustard
  • /2 tsp onion powder
  • /2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • cups shredded sharp cheddar cheese (divided)
  • cup Panko breadcrumbs
  • Tbsp melted butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Bring a small pot of water to a boil. Drop broccoli florets into the boiling water for exactly 2 minutes until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.
  3. In a large saucepan over medium heat, melt the 4 Tbsp of butter. Whisk in the flour constantly for 1 minute to cook out the raw flour taste (making the roux).
  4. Gradually whisk in the warm milk and chicken broth until smooth. Continue stirring until the sauce simmers and thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Remove the sauce from the heat. Stir in 1 1/2 cups of the cheddar cheese, Dijon mustard, onion powder, garlic powder, salt, and pepper until fully melted and smooth. Taste and adjust seasoning.
  6. Gently fold in the cooked chicken, cooked rice, and blanched broccoli into the cheese sauce until everything is evenly coated. Transfer this mixture into the prepared casserole dish.
  7. In a small bowl, toss the Panko breadcrumbs with the 2 Tbsp of melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the casserole mixture, then top with the buttered Panko.
  8. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp. Let stand for 5 minutes before serving.