Ingredients:

  • 1.5 lbs cooked chicken breast, cubed or shredded
  • 4 cups fresh broccoli florets
  • 3 cups cooked long-grain white rice
  • 4 tbsp unsalted butter
  • 0.5 unit yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 1.5 cups chicken bone broth
  • 1 cup whole milk
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup crushed Ritz crackers
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. While that’s heating, steam your 4 cups of broccoli florets for just 3 minutes until bright green and slightly crisp. Drain them extremely well; moisture is the enemy of a velvety casserole.
  3. In a large bowl, combine the steamed broccoli, 3 cups of cooked rice, and 1.5 lbs of cooked chicken.
  4. Melt 4 tbsp of butter in your skillet over medium heat. Add 0.5 diced onion and cook for 4 minutes until translucent and fragrant. Stir in 3 cloves of minced garlic for 30 seconds, then whisk in 0.25 cup of flour.
  5. Cook the flour for 1 minute to remove the raw taste.
  6. Slowly pour in 1.5 cups of bone broth and 1 cup of milk, whisking constantly until the mixture thickens and coats the back of a spoon.
  7. Remove the skillet from the heat. Stir in 1 tsp Dijon, 0.5 tsp smoked paprika, salt, pepper, and 2 cups of the shredded cheddar. Stir until the cheese is completely melted and the sauce is glossy.
  8. Pour the cheese sauce over the chicken and rice mixture. Toss gently to coat everything.
  9. Transfer the mix to your baking dish and top with the remaining 0.5 cup of cheese.
  10. Mix 1 cup of crushed crackers with 2 tbsp of melted butter and sprinkle over the top.
  11. Bake for 25 minutes until the topping is golden and the edges are bubbling.