Ingredients:

  • 2 cups (400g) cooked chicken, shredded or cubed
  • 2 cups (400g) cooked long-grain rice
  • 1 large head (about 1 pound/450g) broccoli, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 cups (about 1 pound/450g) shredded sharp cheddar cheese, divided
  • 1/2 cup (50g) Panko breadcrumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Toss broccoli florets with olive oil, salt, and pepper. Roast or steam until tender-crisp (about 5-7 minutes).
  3. Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in salt, pepper, nutmeg (if using), and 3 cups of cheddar cheese until melted and smooth.
  4. In a large bowl, combine cooked chicken, cooked rice, and broccoli. Pour the cheese sauce over the mixture and stir to combine. Pour the mixture into the prepared baking dish.
  5. Top with the remaining 1 cup of cheddar cheese.
  6. Combine panko breadcrumbs with melted butter (optional). Sprinkle evenly over the cheese.
  7. Bake for 25-30 minutes, or until golden brown and bubbly.