Ingredients:

  • cups Cooked White Rice (cooled)
  • cups Cooked, Shredded Chicken
  • cups Fresh or Frozen Broccoli Florets
  • tablespoons Unsalted Butter
  • tablespoons All-Purpose Flour
  • ½ cups Whole Milk (warmed slightly)
  • cup Chicken Broth (low sodium)
  • teaspoon Dijon Mustard
  • ¾ teaspoon Salt
  • ½ teaspoon Black Pepper (freshly ground)
  • cups Shredded Sharp Cheddar Cheese (divided)
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ½ cup Panko Breadcrumbs (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. If using fresh broccoli, blanch for 2 minutes in boiling water, then shock in ice water and drain well.
  2. Make the Roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour constantly for 1 minute to cook out the raw flour taste.
  3. Build the Sauce: Gradually whisk in the warm milk until smooth, then whisk in the chicken broth. Continue stirring until the sauce simmers gently and thickens enough to coat the back of a spoon (about 5–7 minutes).
  4. Flavour the Sauce: Remove from heat. Whisk in the Dijon mustard, salt, pepper, garlic powder, and onion powder.
  5. Mornay Stage: Stir in 1 ½ cups of the shredded cheddar cheese until completely melted and smooth. Taste and adjust seasoning.
  6. Combine Filling: In a large bowl, gently fold together the cooled rice, shredded chicken, blanched broccoli, and half of the cheese sauce until evenly coated.
  7. Assemble: Transfer the mixture into the prepared casserole dish, spreading it evenly. Pour the remaining cheese sauce over the top.
  8. Topping: Mix the reserved ½ cup of cheddar with the optional Panko breadcrumbs and sprinkle evenly over the casserole.
  9. Bake: Bake uncovered for 25 minutes. Switch the oven to Broil (Grill) for the last 5–10 minutes until the top is bubbly and golden brown.
  10. Rest & Serve: Let the casserole rest for 10 minutes before serving to allow the sauce to set.