Ingredients:

  • 1.5 lbs cooked chicken breast, shredded or cubed
  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 2 cups cooked white rice
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup low-sodium chicken stock
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tsp curry powder
  • 1/2 tsp onion powder
  • 1/4 tsp nutmeg
  • 2 tbsp dry white wine
  • 1 tsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 3/4 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Boil the florets for 3 minutes until they turn vibrant green. Drain and immediately plunge into ice water to stop the cooking. Note: This prevents them from turning to mush in the oven.
  2. Melt the 4 tbsp of butter in your saucepan. Stir in the curry powder, onion powder, and nutmeg until the aroma fills the kitchen.
  3. Whisk in the flour and cook for 2 minutes. The mixture should look like wet sand and smell slightly nutty.
  4. Gradually pour in the warm milk and chicken stock, whisking constantly. Simmer for 5 minutes until the sauce thickens and coats a spoon.
  5. Stir in the white wine, lemon juice, salt, and pepper. Remove from heat and fold in 1 cup of the cheddar cheese until completely melted and silky.
  6. Spread the cooked rice at the bottom of the dish. Top with the chicken and blanched broccoli.
  7. Pour the creamy sauce evenly over the chicken and vegetables. Sprinkle the remaining 0.5 cup of cheddar over the top.
  8. In a small bowl, mix the panko, melted butter, and Parmesan. Sprinkle this over the cheese layer.
  9. Place in the oven for 25 minutes until the edges are bubbling and the top is golden brown.