Ingredients:

  • 340g fresh broccoli florets
  • 370g long-grain white rice, par-cooked
  • 450g boneless, skinless chicken breasts, cubed and sautéed
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 60g unsalted butter
  • 30g all-purpose flour
  • 480ml whole milk
  • 225g sharp cheddar cheese, freshly grated
  • 5g smoked paprika
  • 2g dry mustard powder
  • 100g Ritz-style crackers, crushed
  • 30g butter, melted
  • 15g fresh parsley, chopped
  • Salt and cracked black pepper to taste

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your baking dish with butter.
  2. Steam the broccoli for 3 minutes until bright green and barely tender. Drain and set aside immediately.
  3. In a heavy-bottomed saucepan, melt 60g butter over medium heat. Whisk in 30g flour for 1-2 minutes to create a blonde roux.
  4. Gradually whisk in the room temperature whole milk. Continue whisking until the sauce thickens and coats the back of a spoon.
  5. Remove the sauce from heat. Stir in the grated cheddar cheese, smoked paprika, and mustard powder until smooth and emulsified.
  6. Combine all components: Fold the par cooked rice, sautéed chicken, and broccoli into the cheese sauce.
  7. Transfer the mixture to the prepared baking dish.
  8. Combine crushed crackers, 30g melted butter, and parsley. Sprinkle evenly over the casserole.
  9. Bake for 30 minutes until the edges are bubbling and the cracker crust is golden brown.
  10. Garnish with parsley and let it rest for 5 minutes before serving to let the sauce set.