Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups cooked and cooled long-grain white rice
  • 3 cups fresh broccoli florets, cut into bite-sized pieces
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2.5 cups sharp cheddar cheese, freshly grated
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dry mustard
  • 1 cup crushed Ritz-style crackers
  • 2 tbsp melted butter

Instructions:

  1. Heat a splash of oil in a large skillet and brown the 1.5 lbs of chicken cubes until the outside is white and opaque, about 5 minutes.
  2. Place the 3 cups of florets in a bowl with a tablespoon of water, cover, and microwave for 2 minutes until bright green and slightly tender.
  3. In a saucepan, melt 4 tbsp butter. Whisk in 1/4 cup flour and cook for 1 minute until it smells slightly nutty and pale gold.
  4. Slowly whisk in 2 cups of milk. Simmer for 3-5 minutes until the sauce coats the back of a spoon.
  5. Remove from heat and stir in 2 cups of the cheddar, garlic powder, paprika, and dry mustard until the cheese is fully melted and velvety.
  6. In your baking dish, toss the chicken, steamed broccoli, and 2 cups of cooked rice together.
  7. Pour the cheese sauce over the mixture and fold gently until everything is evenly coated.
  8. Mix 1 cup of crushed crackers with 2 tbsp melted butter. Sprinkle the remaining 0.5 cups of cheese over the casserole, followed by the crackers.
  9. Bake for 25 minutes at 375°F (190°C) until the edges are bubbling and the topping is deeply golden.