Chicken Broccoli Rice Cheese Casserole

Ingredients

• 3 cups pulled cooked chicken (510 g)
• 4 cups cooked long-grain rice (740 g)
• 4 cups small broccoli florets (360 g)
• 3 tablespoons unsalted butter (42 g)
• 1/4 cup all-purpose flour (30 g)
• 2 1/2 cups whole milk (600 g)
• 2 cups pulled sharp cheddar, divided (226 g)
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 cup panko bread crumbs (60 g)
• 2 tablespoons olive oil (28 g)

Instructions

1. Blanch and dry. Heat the oven to 375°F (190°C). Boil the broccoli for 2 minutes, then drain and spread it on a clean towel. Pat the florets thoroughly dry. Grease a 9-by-13-inch baking dish and loosen.
2. Cook the cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then add milk gradually. Cook, whisking, until a spatula drawn across the bottom leaves a clean path for 2.
3. Season the base. Whisk Dijon, garlic powder, salt, and pepper into the sauce. Taste before adding the unseasoned rice and broccoli. The sauce should taste slightly stronger than a finished spoonful because the grains will absorb.
4. Fold without packing. Combine chicken, rice, broccoli, and sauce in a wide bowl. Fold gently until no dry rice pockets remain and the green florets stay distinct. Transfer to the prepared dish, spreading the mixture to.
5. Add the loose topping. Mix panko with olive oil until the crumbs look lightly damp, not saturated. Scatter the remaining cheddar over the casserole, followed by the crumbs. Leave the surface uneven so exposed peaks brown while.
6. Bake and settle. Bake for 25 to 30 minutes until the edges bubble and the topping is deep gold. Let the casserole stand for 10 minutes within the stated cook time. The sauce thickens around the.

Notes

• Use the visual texture cues in the instructions instead of relying on the timer alone for every stage.
• Refrigerate leftovers for 4 days, and freeze only the suitable components for up to 2 months.
• Measure wet additions carefully because extra liquid changes how the finished filling, sauce, or coating holds.

Nutrition Facts